| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 lime, juiced
- 1/4 cup seasoned rice vinegar
- 1/4 cup chopped cilantro leaves
- 1-inch piece ginger, minced
- 1 clove garlic, minced
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 1 (14-ounce) bag Oriental-style rice vermicelli
- 1 carrot, grated
- 1 scallion, thinly sliced
- 1/2 cucumber, peeled and grated
- 3 tablespoons peanuts
- 1 red beet, peeled and grated
Instructions
- Whisk lime juice, rice vinegar, cilantro, ginger, garlic, honey, sesame oil and pepper flakes in a small bowl. Prepare rice noodles according to package directions; drain and quick chill in a bowl of ice water. Once well drained, toss noodles in a large bowl with carrot, scallion, cucumber and peanuts and pour dressing over top. Mix well. To serve, place into serving bowls, and top with a heap of beets.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 471 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 212 mg |
Reviews
I always have loved Sunny’s receipts BUT NOT THIS ONE!!
When I tasted the sauce before putting in the noodles it was vinegary and bitter so I added some other sauce I had in the refrigerator to it and was edible.
OH WELL!
When I tasted the sauce before putting in the noodles it was vinegary and bitter so I added some other sauce I had in the refrigerator to it and was edible.
OH WELL!
Delicious! I used soba noodles and skipped the beets. The whole family loved it. I think my kids had 3 helpings 🙂
I really liked this dish, I thought the balance of noodles/sauce/vegetables was great. However, rice vermicelli can get very sticky both in the pot while it cooks and afterward. It was a little difficult for me to eat because the noodles kept wanting to stick together and weren’t easy to separate. And I agree with the other reviewers, the beets are completely unnecessary and nontraditional.
Good. I made the whole meal in that episode, and it went well together. The noodles were actually better than the chicken. It was tough to find the right noodles to use though.
I loved this one! Grilled some chicken on the side … muah!
I love this recepie. Very, very easy. The dish is refreshing and can be a eaten alone or served as a side dish. It tastes good cold or hot. I used mashrooms instead beats but I will make it with beets next time. Great!
Skip the beet, it is not authentic for the flavor and does nothing for the dish. Use mushrooms sliced on the long side instead (worked for me). Also suggest mix “dressing” in separate bowl until you get the desired taste and thickness. Also, easier to toss and let marinate in large ziplock bag.
I made this last night and used Soba noodle which is a buckwheat noodle. I absolutely love peanut sauce and this recipe is one of the best I have ever eaten. I made an extra batch of the peanut sauce and put it in the refrigerator for later in the week. Thank you Sunny for such a wonderful dish.
I don’t understand all the negative comments. I made this and it turned out GREAT. I doubeled the sauce and used Bean Thread Noodles as that was what I had on hand. Didn’t use the beat. Anyway we loved it, Will certainly make it again. Thanks Sunny
I was pretty disappointed when I made this.. Way too much acid, the vinegar plus the lime juice made it way too sour and unpleasant to eat. The recipe needs more oil and/or something to cut the acidic properties. Then to add the red pepper flakes on top of all that just made the dish unenjoyable.