Zesty Lemongrass Noodles: Your New Favorite Meal!
Brighten your day with this vibrant lemongrass salad, featuring a zesty dressing of fresh lime juice and savory fish sauce.
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
- 1 package vermicelli or thin rice noodles (about 8 ounces)
- 2 large carrots, shredded or julienne cut
Instructions
- Make the sauce by blending in a food processor or shaking together in a jar with lemongrass paste, garlic, fish sauce, vegetable oil, lime juice, rice vinegar, brown sugar, and chile paste until well combined.
- Cook vermicelli noodles according to package directions, typically for 3-5 minutes.
- Rinse cooked noodles well with cold water for 1-2 minutes to cool and remove starchiness. Drain well.
- Toss noodles with about half of the prepared sauce until evenly coated.
- For pretty serving: Plate individual servings of noodles in a bowl and top with shredded carrots. Spoon extra sauce over the top.
- For meal prep: Toss noodles with carrots (optional: add protein like cooked chicken or tofu). Store in the fridge for up to 3 days. Serve with fresh herbs and extra sauce when ready to eat.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.