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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like the recipe as a side for grilled fish or chicken. Ingredients:
8 ounces vermicelli |
1 cup carrot, grated |
1 cup green peas |
1 sweet red pepper, cut into thin strips |
2 cups bean sprouts |
1/4 cup fresh cilantro or 1/4 cup parsley, chopped |
1/4 cup lemon juice |
1/4 cup water |
2 tablespoons low sodium soy sauce |
4 teaspoons minced ginger |
1 tablespoon sesame oil |
1 garlic clove, minced |
1/2 teaspoon granulated sugar |
1/2 teaspoon hot sauce |
Directions:
1. In a large pot cook noodles until tender, but firm, drain.
2. Rinse under cold water, drain.
3. Combine with carrots, peas, red pepper, bean sprouts and coriander/parsley.
4. Combine all dressing ingredients and toss with vermicelli/vegetable mixture.
5. Refrigerate.
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