Again looking for inspiration recipes rice noodle salad that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious rice noodle salad should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of rice noodle salad, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare rice noodle salad good home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required for make

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

Steps 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 creations in selling food. Hope it’s useful and good luck!