This salad is full of fresh flavor because of the lime juice, spicy jalapeno, cilantro and mint. All of the textures from the noodles and vegetables are fantastic and balanced.
Here are the ingredients. You can use any vegetables you like. These items are easy to find and prepare.
Rice vermicelli noodles are a new favorite. They cook easily in six minutes. Bring water to a boil, add a little salt to the water. Add the vermicelli noodles, cover with the lid to bring back to a boil. Take the lid off when the water is boiling. Boil for six minutes.
Wash all of the vegetables, and start cutting. Take the white ribs out of the pepper. This is a good practice for all peppers. The white ribs are bitter. When the rib is removed, the sliced pepper is more colorful, consistent and tastes sweeter.
Slice the peppers and all ingredients into thin strips.
Knife skills are an important quality to have in the kitchen. Every time you have the opportunity to use them, think of it as practicing your craft. Keep the cutting board parallel to your body, stand straight, and knuckles bent. Let the knife do the work.
Get all of the ingredients together, slice and chop all of your beautiful, healthy vegetables. I used a mandoline for the cucumber and carrots. You can use a peeler or slice into julienne (thin strips).
Wash the cilantro and chop. Keep the stalks together when washing the cilantro so that cutting will be easier. Submerge the cilantro in a large bowl of water. Let soak for a while, dunk it a few times and pull out of the water. Keep the bundle together and chop the leaves.
Combine the items for the vinaigrette: juice of 2 limes, 2 tablespoons of kosher salt, 2 tablespoons of rice wine vinegar, 1 tablespoon of honey, slowly whisk in the 1/2 cup of canola oil. The slower you add the oil while whisking the better for combining the vinegar and oil. Add this to your vegetables and noodles.
When all ingredients are in a large bowl, combine well.
Garnish with chopped peanuts.
You can add grilled chicken or shrimp on top to make this a wonderfully tasty and healthy meal.
Rice Vermicelli Noodle Bowl Recipe
1 package (8 oz.) of rice vermicelli noodles
2 medium sized carrots shredded or thinly sliced
2 cucumbers sliced thinly or shredded
1 bunch of green onions, sliced thin
1 red bell pepper
2 jalapeno, seeds and ribs removed, sliced thin
1 bunch of cilantro washed, chopped
1 bunch of mint, washed and chopped
1 cup of peanuts, chopped
For the dressing
2 limes juiced and zest
1/4 cup rice wine vinegar
2 teaspoons of kosher salt
2 teaspoons of honey
1/2 cup of canola oil