Vietnamese Noodle Bowl
This recipe is so easy to execute that it will become a go-to weeknight dinner in your home. It also makes a perfect on-the-go lunch!
Ingredients
- Vinaigrette
- 60 ml (1/4 cup) lime juice
- 30 ml (2 Tablespoons) fish sauce
- (2 ) dates, pitted
- (1 ) thai red chillies
- 20 g (2 Tablespoons) roasted peanuts
- 30 ml (2 Tablespoons) vegetable oil, optional
- (2 ) scallions
- (3 small) garlic cloves, peeled
- Noodle Bowl
- 454 g (1 pound) rice noodles
- 60 g (1/4 head) Napa cabbage, shredded
- 120 g (2 ) carrots, shredded
- 15 g (1/2 cup) fresh mint leaves
- 30 g (1 1/2 cups) mung bean sprouts
Directions
- Cook rice noodles as instructed on packaging. Strain and cool.
- Place vinaigrette ingredients into the Vitamix container and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Pour vinaigrette over noodles and toss to coat. Add remaining ingredients on top of noodles to garnish and finish noodle bowl.
Ingredients
- Vinaigrette
- 60 ml (1/4 cup) lime juice
- 30 ml (2 Tablespoons) fish sauce
- (2 ) dates, pitted
- (1 ) thai red chillies
- 20 g (2 Tablespoons) roasted peanuts
- 30 ml (2 Tablespoons) vegetable oil, optional
- (2 ) scallions
- (3 small) garlic cloves, peeled
- Noodle Bowl
- 454 g (1 pound) rice noodles
- 60 g (1/4 head) Napa cabbage, shredded
- 120 g (2 ) carrots, shredded
- 15 g (1/2 cup) fresh mint leaves
- 30 g (1 1/2 cups) mung bean sprouts
Directions
- Cook rice noodles as instructed on packaging. Strain and cool.
- Place vinaigrette ingredients into the Vitamix container and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Pour vinaigrette over noodles and toss to coat. Add remaining ingredients on top of noodles to garnish and finish noodle bowl.
