Name: Vietnamese Rice Noodle Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Garlic - 5 cloves; Loosely packed chopped cilantro - 1 cup; Jalapeno pepper, seeded and minced - ½; White sugar - 3 tablespoons; Fresh lime juice - ¼ cup; Vegetarian fish sauce - 3 tablespoons; Dried rice noodles - 1 (12 ounce) package; Carrots, julienned - 2; Cucumber, halved lengthwise and chopped - 1; Chopped fresh mint - ¼ cup; Napa cabbage - 4 leaves; Unsalted peanuts - ¼ cup; Fresh mint - 4 sprigs

Ingredients for - Vietnamese Rice Noodle Salad

1. Garlic 5 cloves

2. Loosely packed chopped cilantro 1 cup

3. Jalapeno pepper, seeded and minced ½

4. White sugar 3 tablespoons

5. Fresh lime juice ¼ cup

6. Vegetarian fish sauce 3 tablespoons

7. Dried rice noodles 1 (12 ounce) package

8. Carrots, julienned 2

9. Cucumber, halved lengthwise and chopped 1

10. Chopped fresh mint ¼ cup

11. Napa cabbage 4 leaves

12. Unsalted peanuts ¼ cup

13. Fresh mint 4 sprigs

How to cook deliciously - Vietnamese Rice Noodle Salad

1 . Stage

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.

2 . Stage

Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

3 . Stage

Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.