Vietnamese Style Noodle Salad (TM6)

Name: Vietnamese Style Noodle Salad (TM6)
Prep time: 35 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 250 g cucumber; 250 g carrots; 120 g red onions; 400 g Chinese cabbage; 4 spring onions; 350 g rice vermicelli; boiling water; 2 garlic cloves; 9 sprigs fresh coriander; ¼ - ½ fresh red chilli; 5 tsp fish sauce; 80 g water; 100 g rice vinegar; 2 Tbsp sugar; 100 g fresh beansprouts; 2 sprigs mint, fresh; 2 Tbsp roasted peanuts, salted; 1 lime

4.1 (12 ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 35 min

Czas całkowity 40 min

Liczba porcji 4 portions

Składniki

250 g cucumber, ends removed
250 g carrots, ends removed
120 g red onions, halved vertically
400 g Chinese cabbage, thickest part of core removed and cut in wedges that fit in feeder
4 spring onions, dark green part and ends removed
350 g rice vermicelli
boiling water, for soaking
2 garlic cloves
9 sprigs fresh coriander, leaves only
¼ - ½ fresh red chilli, to taste
5 tsp fish sauce
80 g water
100 g rice vinegar
2 Tbsp sugar
100 g fresh beansprouts
2 sprigs mint, fresh, leaves only
2 Tbsp roasted peanuts, salted, roughly chopped, for garnishing
1 lime, cut in wedges

Wartości odżywcze: na 1 portion
Kalorie: 1984.6 kJ / 474.3 kcal
Białko: 11.8 g
Węglowodany: 99.1 g
Tłuszcz: 4.3 g
Tłuszcz nasycony: 0.5 g
Błonnik: 9.3 g
Sód: 869.2 mg