- 500 grams cellophane noodles (a.k.a vermicelli bean thread, glass, and mung bean noodles)
- 7 whole carrots, raw and julienned
- 250 grams snowpeas, raw and julienned
- 2 celery branches (optional), raw and julienned
- 1-2 bunches of fresh coriander
- Bunch of fresh mint
- 1 shallot, minced
- 2 cloves garlic, crushed
- A thumb-sized piece of fresh ginger, grated
- A thumb’s length of lemongrass (optional), slit lengthwise and bruised slightly
- 2 tablespoons or 50 grams palm sugar or regular sugar
- 1/2 cup sushi vinegar
- 2 tablesoons soy sauce or tamari sauce (gluten-free)
- 1 tablespoon Sriracha
- 4 tablespoons sesame oil
- 2 whole lime
- 2 tablespoons Thai fish sauce or Vietnamese vegetarian fish sauce
- Bring a big pot of water to boil and then turn it off.
- Add the noodles in the boiled water for 5-10 minutes. Drain. Then run under cool water and drain again. The noodles will look white and translucent. Transfer it to a large mixing bowl.
- Add some sesame oil to the noodles to keep them from sticking.
- Using a pair of kitchen shears, cut through the noodles to shorten their length. Leave on the side and begin to prepare the vegetables.
- Combine all your prepared raw vegetables in a medium mixing bowl and set it aside.
- Rinse and dry your coriander and mint. Tear the coriander leaves and the mint leaves off their stems or simply use your kitchen shears and trim the herbs into a bowl.
- Combine your noodles and vegetables. Add the dressing.
- Toss together, add the herbs, and toss again.
- This is a great dish to prepare in advance. I find the longer the noodles and vegetables sit in the dressing, the more flavor it soaks up.
- DressingIn a measuring cup add the shallot, garlic, ginger, lemongrass, and palm sugar.
Pour in the sushi vinegar, add the tamari (or soy sauce), the Sriracha, sesame oil and the juice of the whole limes. Stir until all the ingredients are mixed in together. (If you don’t mind bits and pieces of the shallot, garlic and ginger—this is the way I do it by hand. Otherwise, throw everything into a blender although you will have pulp from the ginger so you’ll have to pass it through a strainer).
If you use lemongrass, let the dressing stand (the longer the better—for at least an hour) until the flavor of the lemongrass infuses into the dressing. Then discard the lemongrass and mix the dressing in with the noodles in the mixing bowl. Add the vegetables and herbs and toss until everything is coated with the dressing.