Noodle Bowls
Add the puree back to the rest of the soup.
Recipe Summary Noodle Bowls
Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate.Ingredients | Farmhouse Soup Bowls1 (8 ounce) package dried cellophane (glass) noodles1 cup peanuts1 head heart of romaine lettuce, shredded1 cucumber, cut into matchsticks2 carrots, cut into matchsticks1 cup mung bean sprouts1 cup cilantro leaves, chopped1 cup fresh mint leaves, slivered½ cup chopped green onions½ cup soy sauce, or to taste1 teaspoon wasabi paste, or to tasteDirectionsPlace noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.Substitute 1 sweet potato for the carrots if desired.You can also serve the ingredients in separate bowls and let each person assemble his or her own noodle bowl.Though this is a traditional Vietnamese dish, I find it extremely difficult to get my hands on a good fish sauce. I've learned that, in a pinch, the soy and wasabi dressing is so much easier to keep on hand, and everyone loves it! I highly recommend each person combine the soy sauce and wasabi individually (sushi-style), as everyone has his/her own version of what proportion of wasabi they enjoy and can tolerate.Info | Farmhouse Soup Bowlsprep: 30 mins additional: 15 mins total: 45 mins Servings: 4 Yield: 4 servings
TAG : Noodle BowlsSalad,
