Herb Noodle Salad (Bun)
Good with everything from beef to tofu. Prep and Cook Time: about 45 minutes.
How to Make It
Step 1
1
Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving without topping.
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
Directions
Step 1
1
Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving without topping.
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