(Noodle Salad with a Tangy Dressing)
This noodle salad! is a refreshing, side dish is made with vermicelli rice noodles filled with fresh veggies, herbs, spicy and Tangy Dressing. It’s great for lunch or you can pair it with grilled chicken for a healthy dinner!
Noodle Salad with a Tangy Dressing
- 3.5 oz dry vermicelli noodles, I used 2 bundles
- 2 cups cucumber,thinly sliced
- 1 cup carrots,thinly sliced
- ¼ cup cherry tomatoes,halved sliced
- ⅓ cup fresh cilantro chopped
- ⅓ cup green onions, diced
- 1 Fresno Chile Pepper, thinly sliced
(FOR THE DRESSING) - ¼ cup Soy Sauce
- 4 tablespoon Fresh Lime Juice
- 1 teaspoon Granulated Sugar
- 2 Garlic Cloves, minced
- 2 tablespoon olive oil
- Cook the vermicelli rice noodles according to packaged directions and then rinse with cold water and set aside.
- Whisk together all ingredients for the dressing and set aside.
- Prepare all veggies, herbs. Mix the dressing with the prepared vegetables and herbs in a large bowl. Enjoy immediately or keep in the fridge. Serve cold or at room temp enjoy.
