Herb Noodle Salad (Bun)

recipe
Good with everything from beef to tofu. Prep and Cook Time: about 45 minutes.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 220
Caloriesfromfat 4 %
Protein 6.1 g
Fat 1 g
Satfat 0.1 g
Carbohydrate 48 g
Fiber 5.2 g
Sodium 16 mg
Cholesterol 0.0 mg

Ingredients

1/2 pound rice vermicelli or mai fun
1 cup each loosely packed fresh mint, basil, and cilantro leaves or sprigs
1 piece (3 in.) cucumber, peeled, halved, seeded, and sliced into 1 1/2-in. matchsticks
1 cup fresh mung bean sprouts, rinsed
1 lime, cut in wedges
Your choice of toppings:
Garnishes:
2 green onions, thinly sliced
3 tablespoons crushed unsalted dry-roasted peanuts

Preparation

1. Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.

2. Set out herbs, cucumber, sprouts, and lime wedges on a platter. Set out cooked toppings on platters. Serve garnishes and dipping sauce in small bowls.

3. Before serving, check noodles; if gummy, rinse again and drain. Guests assemble their own salads: first noodles; then herbs (loosely torn), cucumber, and sprouts; then toppings; then garnishes and a drizzle of lime and/or dipping sauce.

Note: Nutritional analysis is per serving without topping.

Note:

Ann Le,

March 2007
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