Vermicelli Noodle Salad with Peanut Sauce
A filling and refreshing summer salad packed with crunchy vegetables, rice noodles and in a garlicky peanut butter dressing. This Vermicelli Salad makes a super delicious meal options during hot summer days.
Equipment
- Bowl
- Knife
- Mandolin/Grater for vegetables
- Small Whisk/processor for peanut sauce
Ingredients
- 1 Cup Vermicelli Noodels after soaking
Vegetables and Herbs
- 1 small Onion
- Spring Onion (green +whites) few Sprigs
- 1 medium Carrot
- 1 Cucumber
- ½ Red Bell Pepper
- ½-1 Cup Cabbage (Purple or White/Green) shredded
- handful Fresh Basil (as required) or Mint/Cilantro
Dressing
- ¼ Cup Peanut Sauce store bought or homemade
- ¼ Cup Roasted Peanuts Skinned
For Peanut Sauce
- 1 Cup Creamy Peanut Butter
- 1-2 tbsp Soy Sauce Tamari Sauce(Gluten-free)
- 1-2 tsp Sweetener any raw sugar
- 1 tbsp Sesame seeds
- 2 tsp Chilli Sauce/Sriracha or as required
- 1-2 Garlic Cloves
- Small fresh Ginger piece
- 1 tbsp Plant based Vinegar
- ¼ Cup Lukewarm Water use as required
Instructions
Prepare Vermicelli Noodles
- Take vermicelli noodles in a bowl.1 Cup Vermicelli Noodels
- Add hot water and leave vermicelli in for 2-3 mins. Keep a check on the timings.
- After 2-4 mins, noodles will be soft. Drain and rinse in cold water.
- Add 1 tsp sesame oil or any other oil and toss it lightly. Cover and keep aside till further use.
Prepare Vegetables
- Use a mandolin or garter to prepare the vegetables. You can also cut in very thin strips using a knife. Or, you can also use store bought shredded or julienned vegetables.1 small Onion, Spring Onion (green +whites), 1 medium Carrot, 1 Cucumber, ½ Red Bell Pepper, ½-1 Cup Cabbage (Purple or White/Green)
Prepare Peanut Sauce
- You can also use store bought peanut sauce.¼ Cup Peanut Sauce
- Add all the ingredients under peanut sauce and whisk nicely or pulse in a blender. Add water according to the consistency of sauce you want.1 Cup Creamy Peanut Butter, 1-2 tbsp Soy Sauce Tamari Sauce(Gluten-free), 1-2 tsp Sweetener any raw sugar, 1 tbsp Sesame seeds, 2 tsp Chilli Sauce/Sriracha or as required, 1-2 Garlic Cloves, Small fresh Ginger piece, 1 tbsp Plant based Vinegar, ¼ Cup Lukewarm Water use as required
Assemble Salad
- In bowl add noodles, prepared vegetables.
- Now add the dressing (peanut sauce).
- Mix it lightly and nicely, so that the sauce coats the noodles and vegetables. Add as required.
- Add chopped basil and garnish with coarsely crushed peanuts.handful Fresh Basil (as required), ¼ Cup Roasted Peanuts
- Enjoy it right away or cover and chill in refrigerator till ready to serve.
Notes
Homemade Thai Peanut Sauce RECIPE
To make Salad ahead of serving -You can gather the ingredients (vegetables and noodles) and keep it in refrigerator. Add peanut sauce and herbs(fresh basil/mint/cilantro) 30 mins before serving so that the vegetables and noodles are nicely coated and absorb the flavours.
Storing Leftover Salad-Leftover salad can be refrigerated for about 2 days. But, the taste won't be like the fresh salad. If the salad dries up add some more dressing before serving.
Leftover peanut sauce/dressing stays good for a week when refrigerated in an airtight jar/container. Preferably store it in a glass jar/bottle.
Substitutes in the Recipe-
- Use any oodles of your choice. Cook as per the packet instructions.
- Use vegetables of your choice. Or, use store bought bag of julienned or grated vegetables.
- You can also add grilled mushrooms/ tofu/paneer.
- Use Almond Butter/Sunflower Butter for the dressing of you are allergic to peanuts.
- Garnish with roasted Cashew nuts or skip the nuts.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!