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Vietnamese noodle salad with red kidney beans

Vietnamese noodle salad with red kidney beans

In a jar on-the-go or at a dinner night with friends, this Vietnamese noodle salad quick to prepare promises to impress anyone who tastes it.

Portion
4
 
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Cooking time

Ingredients

  • 1/2 lb (225 g) rice vermicelli
  • 4 c (1 litre) iceberg lettuce, sliced
  • 2 green onions, chopped
  • 2 tbsp (30 ml) nuoc cham sauce (Vietnamese dipping sauce)
  • 2 c (500 ml) carrots, julienned
  • 2 c (500 ml) cucumbers, julienned
  • 1 can 14 oz (398 ml) Bonduelle red kidney beans
  • 3 tbsp (45 ml) Thai or regular basil, chopped
  • Peanut sauce:
  • 1/3 c (80 ml) peanut butter
  • 2 tbsp (30 ml) soya sauce
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) maple syrup or honey
  • 1 tsp (5 ml) sriracha

Preparation

  1. Prepare noodles according to package directions, either by soaking in boiling water or cooking in a pot of boiling water.
  2. Meanwhile, in a bowl, combine peanut sauce ingredients by whisking to obtain a smooth, even sauce.
  3. Add 1/3 cup (80ml) of boiling water or until desired consistency attained.
  4. Drain noodles and rinse under cold water. Drain again and transfer to a large bowl.
  5. Add lettuce, green onions and Nuoc Cham sauce. Stir well.
  6. Divide into 4 bowls, add vegetables, legumes, and Thai basil. Serve with peanut sauce.

Nutritional value (per serving):

  • Calories: 390
  • Proteins: 14 g
  • Lipids: 11 g
  • Glucides: 61 g
  • Fibers: 10 g
  • Sodium: 431 mg

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