Vermicelli Bowls
4 portions
20mThis rice noodle salad is super quick to make, has unique flavors, and saves really well to eat for lunch the next day!
What you will need
1 inch Fresh Ginger
1 Cucumber
2 Green Onions
1 Red, Yellow, or Orange Bell Pepper
4 oz Snow Peas
10 oz Rice Noodles
1/4 cup Rice Vinegar
2 tsp Sugar
1/4 tsp Salt
1/4 tsp Crushed Red Pepper
1 Tbsp Canola Oil
1 lb. Ground Turkey or Ground Pork
1/4 cups Hoisin Sauce
(Nutritional facts 114 calories, 4.51 g fat, 11.07 g carbohydrates, 7.95 g protein, 18 mg cholesterol, 137 mg sodium)How to cook
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Gather and portion all ingredients.
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Peel the ginger and grate with a microplane.
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Peel the cucumber if you prefer. Cut in half lengthwise, and thinly slice into half circles.
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Cut off the root of the green onions and thinly slice at an angle.
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Wash, cut in half, and take the seeds out of the bell pepper. Thinly slice into strips.
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Slice the snow peas lengthwise into thin strips.
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Cook the rice noodles according to package instructions. When finished cooking, strain and run cold water over them until cooled. Soak in cold water until ready to use.
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Add the rice vinegar, sugar, salt, and half of the grated ginger to a mixing bowl.
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Use a spoon to stir until the sugar starts to dissolve.
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Toss the cucumber, bell pepper, and snow peas into the bowl with the dressing and stir to combine.
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Heat oil in a skillet and add the turkey. Cook for about 5 minutes.
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Once browned, add the rest of the ginger and hoisin sauce. Add crushed red pepper to taste, depending on how spicy you like it.
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Drain the rice noodles and add to a bowl. Top with veggies and a little of the dressing along with it. Top with the hoisin turkey.
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Top with green onions and sesame seeds if you like!
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