Are looking for a rice noodle salad recipe that is delicious? How to prepare it easy. If wrong processing then the result is not delicious. Whereas the delicious rice noodle salad should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of rice noodle salad, start from the type of ingredients, next selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare rice noodle salad which is delicious as long as you know the trick and how to make this dish can become treat special.

Ingredients and seasonings must exist for prepare

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. Take 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. Use 6 garlic cloves, minced
10. Prepare 2 shallots, thinly sliced
11. Prepare 2 large eggs, lightly beaten
12. Take 2 cup fresh bean sprouts
13. Take 1 1/2 cup thinly sliced English cucumber
14. Prepare 5 thinly sliced green onions
15. Prepare 1 1/2 cup matchstick cut carrots
16. Prepare 1/2 cup fresh basil leaves
17. Use 1/2 cup fresh mint leaves
18. Prepare 1/2 cup chopped fresh cilantro
19. Prepare 2 tbsp finely chopped unsalted, dry roasted peanuts
20. Prepare 12 lime wedges

Fresh ginger and serrano chiles provide warmth, while rice noodles and chicken. 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. Prepare the Salad Gather the ingredients.

Step by step 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!

Add the optional bean sprouts, if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. 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. To make this salad with dried noodles, use medium-width rice noodles, like Dragonfly brand "rice sticks" often used for pho or pad Thai.

me, the simple preparation of Rice Noodle Salad above can help you prepare food that are special for family/friends Good luck!