Vietnamese Noodle Salad (Vegetarian & Gluten-free) | Not Enough Cinnamon

Name: Vietnamese Noodle Salad (Vegetarian & Gluten-free) | Not Enough Cinnamon
Ingredients: 14 oz rice noodles (400 g); 1 English cucumber (peeled); 1 large carrot (peeled); 5 tsp shallot (minced); 1 cup fresh cilantro leaves (heaping cup, roughly chopped); 1 cup fresh mint leaves (heaping cup, roughly chopped); 5 tbsp roasted peanuts (chopped); 1 small chili (chopped - optional, quantity to taste - remove seeds for less heat); 1 lime (juiced); 1 lemon (juiced); 2 tbsp tahini (I used unhulled - also known as sesame paste); 2 tbsp soy sauce (tamari for gluten free); 1 tsp fish sauce (leave out for vegetarian); 2 tbsp honey; salt (to taste)

"A light and fresh Vietnamese noodle salad with vermicelli rice noodles and veggies tossed with a delicious tahini dressing. Vegetarian and gluten free...."

INGREDIENTS

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14 oz rice noodles (400 g)

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1 English cucumber (peeled)

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1 large carrot (peeled)

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5 tsp shallot (minced)

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1 cup fresh cilantro leaves (heaping cup, roughly chopped)

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1 cup fresh mint leaves (heaping cup, roughly chopped)

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5 tbsp roasted peanuts (chopped)

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1 small chili (chopped - optional, quantity to taste - remove seeds for less heat)

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1 lime (juiced)

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1 lemon (juiced)

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2 tbsp tahini (I used unhulled - also known as sesame paste)

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2 tbsp soy sauce (tamari for gluten free)

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1 tsp fish sauce (leave out for vegetarian)

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2 tbsp honey

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salt (to taste)

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