.jpg.aspx "Vermicelli-Salad-(1).jpg")
| For the protein marinade |
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- 1/2 tbsp brown sugar or honey
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- 1 stalk lemongrass cut into pieces
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| For the noodle salad: |
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- 1 medium cucumber julienned
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- 2 medium carrots julienned
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- 1/4 cup fresh cilantro coursely chopped
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| For the dressing: |
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- 1/4 tsp ground black pepper or white pepper
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Directions:
- In a blender or food processer, add all marinade ingredients (vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass, and onion) and mix for 1 minute until smooth.
- Place protein of choice in a bowl and pour the marinade on top. Toss well to coat. Cover and refrigerate for at least 1 hour (or overnight for the best results).
- Grill protein or bake in the oven at 425
- Bring a medium pot of water to a boil. Add vermicelli noodles and cook for 2-3 minutes until they are soft. Use a strainer to transfer the noodles into a medium mixing bowl and set aside.
- Assemble the salad by placing 1.5 cups (2 oz.) of cooked vermicelli noodles into each serving bowl. Top with sliced chicken, cucumber, carrots, cilantro, lettuce and peanuts.
- To make the dressing, combine all incredients into a small mixing bowl and stir well. Pour sauce over the salads.
Thanks to our friends at Ahead of Thyme for this incredible recipe!