Lemongrass Vermicelli Salad

Name: Lemongrass Vermicelli Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 -2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only); 2 cloves garlic; 1/4 cup fish sauce; 1/4 cup + 2 tablespoons vegetable oil; 1/4 cup lime juice (3-4 limes); 2 tablespoons rice vinegar; 2 -3 tablespoons brown sugar; 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat); 1 package vermicelli or thin rice noodles (about 8 ounces); 2 large carrots, shredded or julienne cut; 1 cucumber, julienne cut; 1 cup fresh mint; 1 cup fresh cilantro; 1/2 cup chopped peanuts; 1 lb . cooked tofu, shrimp, or chicken (or whatever protein you like)

Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.

⏱️ 25 menit 🔪 Persiapan: 20 menit 🔥 Masak: 5 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Pinch of Yum — Lindsay Ostrom

Bahan-bahan

4 porsi

1 -2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
2 cloves garlic
1/4 cup fish sauce
1/4 cup + 2 tablespoons vegetable oil
1/4 cup lime juice (3-4 limes)
2 tablespoons rice vinegar
2 -3 tablespoons brown sugar
1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)
1 package vermicelli or thin rice noodles (about 8 ounces)
2 large carrots, shredded or julienne cut
1 cucumber, julienne cut
1 cup fresh mint
1 cup fresh cilantro
1/2 cup chopped peanuts
1 lb . cooked tofu, shrimp, or chicken (or whatever protein you like)

Langkah-langkah

Make the sauce by blending in a food processor or shaking together in a jar.
Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs – they will get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.