Ingredients

The following ingredients have 8 Servings
  • 1/3 cup coconut aminos
  • 3 tablespoons peanut butter or almond butter
  • 1/2 teaspoon fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons fresh ginger, grated, more to taste
  • 2 teaspoons garlic, grated, more to taste
  • 2 teaspoons chili sauce
  • 2 teaspoon toasted sesame oils, plus more to put on noodles
  • 1/2 lime juiced, more to taste
  • Optional 1/8 teaspoon red pepper flakes, more to taste
  • 1 8.8 oz package Vermicelli Rice noodles, cooked based on package instructions
  • 2 carrots, sliced thin
  • 1 Red bell pepper, sliced thin
  • 1 Yellow bell pepper, sliced thin
  • 1/4 cup scallions, sliced thin
  • 1/4 purple cabbage, sliced thin
  • 1 cup snap peas
  • 1 cucumber, sliced thin
  • 2 tablespoon cilantro, roughly chopped, more to taste
  • 1 tablespoon sesame seeds
  • optional: shredded rotisserie chicken
  • optional edamame
  • optional: add peanuts

Instruction

  • Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
  • Toss chopped veggies, rice noodles, cilantro, and sesame seeds into a medium mixing bowl. Add in chicken if using. Pour in sauce and mix well. Taste and adjust seasoning as needed.
  • Serve cold topped with scallions and peanuts if using.