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Vietnamese Rice Noodles with Veggies & Spicy Peanut Sauce

Dick Allgire, Health Reporter

POSTED: 1:14 pm HST May 12, 2004
UPDATED: 1:35 pm HST May 12, 2004

Sauce ingredients:

2 TBS soy sauce

2 TBS water

1 TBS rice vinegar

1 TBS sugar

1/4 cup peanut butter

1/4 cup hot water

chili paste to taste (Ruby likes 1 / 8 tsp. I honestly use about 2 TBS in mine. Be careful.)

Instructions:

Combine 2 TBS soy sauce and 2 TBS water, vinegar, sugar in a mixing bowl. Mix well. Combine hot water with peanut butter and whisk well. Add to soy, vinegar, sugar mix. Add chili paste to taste.

Other Ingredients:

Rice noodles (found in Oriental aisle of local supermarkets)

Julienne carrot

Julienne Japanese cucumber

Mung bean sprouts

Chopped Romaine lettuce

Julienne baked tofu

Fresh mint leaves

Instructions:

Soak rice noodles in warm water for 10 minutes, then bring to a boil briefly- only a minute or two. Do not overcook or they will get mushy and fall apart. Rinse in cold water and drain.

Instructions:

In a large bowl, place some Romaine lettuce leaves on the bottom. Layer the cucumber, sprouts, carrot, tofu, rice noodles, and garnish with mint. Top with peanut sauce, mix and enjoy.