Ingredients
Pasta
4 oz rice vermicelli noodles
1 tbsp vegetable oil
1/2 cup savoy cabbage, chopped
1 large carrot, cut into matchsticks
2 green onions, chopped
1/2 red bell pepper, thinly sliced
1/3 cup bean sprouts, whole
1/3 cup fresh cilantro, chopped
1 tbsp toasted sesame seeds
1 tsp lime juice
1/4 cup chopped peanuts or cashews, toasted
Dressing
1/2 cup crunchy peanut butter
3 tbsp soy sauce
1/4 cup warm water
1 1/2 tbsp sesame oil
2 tbsp red wine vinegar (or rice wine vinegar)
2 tsp honey
1/2 tsp red pepper flakes
1 tbsp fresh ginger, chopped (or 1 tsp pickled)
1/2 tsp Sriracha (optional)
This vermicelli peanut salad is a crisp and refreshing dish that will help you chill out during the warm Portland summer.
Nice and light but still rich and flavorful, this is an excellent vegetarian dish to share with your friends at graduation parties. Toss in whatever veggies you love and enjoy this versatile recipe.
Vermicelli noodles can usually be found in the Asian food section at your local grocer. If you can’t find them, angel hair wheat pasta can easily take its place.
Boost up this recipe’s protein with sliced grilled chicken or tofu. If you’re making this dish beforehand, be sure to toss with peanut dressing before refrigerating or your noodles may get congealed.
The delicious sweet and savory peanut dressing that goes with this salad is perfect for a wide variety of meals. Use it as a silky dipping sauce for spring rolls, drizzle it over grilled veggies and shrimp or try it as dressing on hot Vietnamese bahn mi sandwiches.
Leave out the soy sauce and vinegar and you can even use this spicy sauce as a unique dessert topping on chocolate cake or vanilla ice cream.
Instructions
In a medium pot, bring water to a rolling boil, then add vermicelli noodles. Cook as directed by package, usually 5 to 8 minutes, stirring occasionally until soft. Drain noodles and rinse under cold water for 1 minute. Toss noodles with 1 tablespoon vegetable oil and set aside in a large bowl.
In a blender, combine peanut butter, soy sauce, warm water, sesame oil, red wine vinegar, honey, red pepper flakes and ginger and puree on low until thoroughly combined.
You may need to add a small amount of warm water to smooth to a sauce consistency. Add bean sprouts, chopped cabbage, carrots, green onion and cilantro, then toss with noodles.
Cut red bell pepper into thin slices and toss with noodles. Pour small amounts of dressing over noodles, and toss until coated to your personal preference.
Finish with sesame seeds, lime juice and chopped nuts. Garnish with cilantro sprigs and serve immediately, or cover and chill in the fridge.