Vietnamese Rice Noodles with Veggies & Spicy Peanut Sauce
POSTED: 1:14 pm HST May 12, 2004
UPDATED: 1:35 pm HST May 12, 2004
Email
Print
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.
Copyright 2004 by TheHawaiiChannel.com All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
