Rice Noodle Salad with Meatballs

Rice Noodle Salad with Meatballs – A Detailed recipe cooking. Time: 30 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Rice noodle salad

• 225 gr. rice noodle (ban)
• 1/2 tbsp. peanut butter
• 4 finely chopped shallots
• 6 diagonal sliced green onion heads
• 2 tbsp. thinly sliced crispy salad (e.g. romaine or iceberg)
• 2 tbsp. Bean seedlings (rinse and dry well)
• 1 peeled, cut in half lengthwise and sliced thin medium sized cucumber slices
• 1 tbsp. chopped fresh mint leaves
• 1 tbsp. Shredded Fresh Cilantro Leaves
• 1/2 tbsp. finely chopped unsalted roasted peanuts
• 1 serving of Vietnamese BBQ pork meatballs (see recipe Meatballs barbecue), heat and cut into thin slices
• Dip sauce Nyok Cham (see recipe below)

Dipping sauce Nyok Cham

• 2 chopped or crushed small cloves of garlic
• 1 peeled and chopped fresh red chili small size
• 2.5 tbsp. l Sahara
• 2 tbsp. l fresh lime juice
• 1/4 Art. rice vinegar
• 1/4 Art. Vietnamese fish sauce (Nuong Nam)
• 1/4 Art. water
• 1-2 tbsp. l finely grated carrots

Recipes with similar ingredients: rice noodles, shallots, garlic, chili peppers, cucumbers, carrots, peanut butter, lime juice, rice vinegar, fish sauce, romaine lettuce, iceberg lettuce, mint, cilantro, peanuts

Recipe preparation:

1. Cook the rice noodles according to the instructions on packaging and transfer to a sieve to strain well. Rinse under cold running water. Strain thoroughly before use. (Noodles can be cooked up to this point 2 hours before serving.) B in a small skillet over high heat, heat peanut butter and put shallots. Cook, stirring frequently, until onion golden brown and crispy. Put it on a plate, covered with a paper towel. Reduce the heat to low and pour all the oil from the pan, leaving only 2 tbsp. l Add to chopped green onions in a pan and cook, constantly stirring, until it is soft, but still browned, for about a minute. Put the green onions in a small bowl and let cool until room temperature.
2. Spread expressed noodles, lettuce, seedlings evenly Beans and cucumber in 6 deep soup bowls. Lay on top meatballs, mint leaves and cilantro. Sprinkle with peanuts, crispy shallots and fried green onions. Pour Nyok sauce generously Cham and serve immediately, serving additional chopsticks and more Nyok Cham sauce in a separate bowl. Nyok dipping sauce cham: In a mortar, mash the garlic, chili pepper and sugar until pestle homogeneous paste. Add lime juice, vinegar, fish sauce and water, mix. Add carrots and serve immediately or place in refrigerator in a closed container of inactive material and keep up to 2 days.