This recipe for vermicelli noodles is light and refreshing. And a nice change up to typical noodle dishes and salads. It is packed with fresh veggies and topped with fresh basil. Delish!
GUIDE
Course Main Course
Cuisine healthy
Servings 4
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
INGREDIENTS
Ingredients
Sauce
1/4cuprice vinegar
1/4cupsweet chili sauce
2tablespooncoco aminos(or sub with soy sauce)
1tablespoonwater
1/2limefreshly squeezed
1clove of garlicminced or pressed
Noodle Bowls
6ouncesvermicelli noodles
1carrotjulienned or grated
1cucumberspiralled or thinly sliced
1/2red bell pepperthinly sliced
1/2cupbean sprouts
For Serving
Fresh coriander
Fresh Thai basil or any basil
Sesame oildrizzle on top of bowl
INSTRUCTIONS
Instructions
For making the sauce, add all ingredients to a bowl. Give it a stir until well combined. Set aside.
Boil water in a electric kettle or pot. Place the vermicelli noodles in a bowl and pour the water over top of them. Soak the noodles for 2-3 minutes. Then drain the water and set aside.
For serving, place the vermicelli noodles and veggies in a bowl. Add fresh coriander and basil. Serve with the sauce and drizzle sesame oil on top.
NOTES
Notes
For leftovers, keep the noodles, veggies, and sauce in separate containers. This will help the dish stay fresh and crisp longer.