Filed under: in the kitchen
A.k.a. something-kinda-sorta-like-Vietnamese-style-vermicelli, or bun. Way, waaaay better than Ramen, I promise.
Pre-shredded carrots. And something else.
Like all things too good to be true, this recipe comes with a disclaimer. If you don’t live near an Asian grocery store where you can buy pre-shredded carrots by the pound, this is no longer “5 Minute Noodles.” I hate cleaning up after shredding carrots so much, if I did not live near an Asian grocery store where I can buy them pre-shredded, I would not even make this recipe.
However, this is not a recommendation not to make this recipe. It is a recommendation to go find your nearest Asian grocery store. Food is cheap there. You’ll be happy.
By the by, I have no idea what that shredded white stuff is. It doesn’t matter.
5 Minute Noodles
half a 300 gram package of rice vermicelli – about 5 ounces
generous handful of mung bean sprouts
generous handful of shredded carrots
generous handful of fresh cilantro leaves
1/4 cup fish sauce
1/4 cup water
1/8 cup rice vinegar
1/2 lime, juiced
two generous spoonfuls of brown sugar
five generous shakes of red pepper flakes – or more, to taste
chopped peanuts (optional)
mint leaves (optional)
Boil noodles according to package directions, typically 2 to 3 minutes. Strain, rinse in cold water, strain again, and put in bottom of large bowl. Top with bean sprouts, carrots, and cilantro. Put pot back on stove, mix fish sauce, water, vinegar, and pepper flakes with the brown sugar. Stir over low heat until sugar is dissolved. Add lime juice. Pour over noodles and vegetables. Garnish with peanuts and/or mint. Eat and be happy.
*Add grilled chicken or thinly sliced grilled pork at your discretion.
**Sauce can be made in large quantities and kept in the refrigerator indefinitely. Then this becomes 3 minute noodles. Sauce also great for dipping take-out spring rolls.
1 Comment so far
Leave a comment