Good afternoon here me will give you a recipe rice noodle salad which is delicious The way preparing it is very easy. You just need to be careful to get results from rice noodle salad which has aroma and taste that able evoke our tastes.

So that the result of rice noodle salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare rice noodle salad delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings used for make

1. Prepare 8 oz uncooked wide rice sticks (banh pho)
2. Prepare 2 tbsp plus 1 tsp sesame oil, divided
3. Prepare 1/2 cup organic vegetable broth
4. Prepare 2 tbsp lime juice
5. Use 6 tbsp ketchup
6. Use 2 tbsp lower sodium soy sauce
7. Prepare 1 tsp Sriracha (hot chile sauce, such as Huy Fong)
8. Take 8 oz tempeh, cut into 1/2" cubes
9. Take 6 garlic cloves, minced
10. Take 2 shallots, thinly sliced
11. Take 2 large eggs, lightly beaten
12. Prepare 2 cup fresh bean sprouts
13. Use 1 1/2 cup thinly sliced English cucumber
14. Prepare 5 thinly sliced green onions
15. Take 1 1/2 cup matchstick cut carrots
16. Use 1/2 cup fresh basil leaves
17. Prepare 1/2 cup fresh mint leaves
18. Prepare 1/2 cup chopped fresh cilantro
19. Use 2 tbsp finely chopped unsalted, dry roasted peanuts
20. Take 12 lime wedges

Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. Just dump the noodles into a serving bowl. If you need to store them in the refrigerator for a day or two, refresh them under hot running water for a few seconds.

How to make Rice Noodle Salad:

1. Cook thenoodles according to package directions. Drain and toss with 1 tsp sesame oil.
2. Combine broth and thenext 4 ingredients (through Sriracha), stirring with a whisk.
3. Heatremaining 2 Tbsp oil in a large non stick skillet over medium high heat, swirl to coat. Add tempeh and stir fry 3 minutes or until lightly browned. Add garlic and shallots, stirfry 1 minute or untilshallots begin to soften.Add eggs, stirfry for 30 seconds or until soft scrambled, stirring constantly. Add soy sauce mixture and bring to a boil. Add noodles and bean srouts, toss gently to coat. Cook 1 minute or until the sauce is thickened.
4. Remove from heat and top with cucumberand the next 5 ingredients (through fresh cilantro). Sprinkle each servingwith 1 tsp dry roasted peanuts and the juice from 2 lime wedges.
5. Done and ready to serve!

To make this salad with dried noodles, use medium-width rice noodles, like Dragonfly brand "rice sticks" often used for pho or pad Thai. This size pairs well with the shredded vegetables. Cook noodles according to package directions. Drain and rinse well with cold water. In a large bowl toss together drained noodles, lettuce, cucumber, carrot and green onions.

relatives or to be ideas for you who want to do culinary business. Hope it’s useful and good luck!