Asian Noodle, Cucumber and Lettuce with Peanut Sauce
Toss vermicelli, cucumber, radishes, lettuce with store-bought or homemade peanut sauce. The dish can be made a few hours or one day ahead. A deliciously refreshing summer dish.
peeled and slice into match sticks
well washed, peeled if needed, slice into match sticks
washed, ends trimmed, and slice into match sticks
fresh or redehydrated, thinly sliced, or button mushrooms
thai peanut sauce
or any peanut sauce, store-bought or homemade
freshly chopped, to serve
salt and black pepper
Bring a large pot of water to a boil.
Cook the vermicelli noodles for 5 to 6 minutes or until desired consistency.
Add the carrots into the boiling water at the last 2 minutes.
Once the noodles are cooked, drain well and run under the cold water.
Drain well again.
In a large mixing bowl, add the drained noodles and carrots, all the fresh vegetables and mushrooms.
Pour the peanut sauce over, and gently toss until well combined.
Add more peanut sauce if needed.
Season with salt and black pepper to taste.
Divide among the serving plates, and top with fresh cilantro.