Bean Thread Noodles with Pickled Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel. Ingredients:
6 ounces wide bean thread noodles |
1 small garlic clove, finely grated |
1/4 cup fish sauce (such as nam pla or nuoc nam) |
3 tablespoons fresh lime juice |
2 tablespoons unseasoned rice vinegar |
1 tablespoon sugar |
2 teaspoons finely grated peeled ginger |
1/4 teaspoon freshly ground black pepper |
1 large daikon (japanese white radish; about 1 pound), julienned |
1 english hothouse cucumber, thinly sliced |
2 large carrots, peeled, julienned |
1/4 cup vegetable oil |
1 cup torn fresh cilantro, divided |
3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided |
Directions:
1. Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15-20 minutes; drain. Rinse under cold water and drain well.
2. Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.
3. Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
4. DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.
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