I attempted to recreate a dish we have at our favorite Vietnamese Restaurant. I had leftover rice noodles and it made a delicious hot weather meal.
I started off toasting some sesame seeds in sesame oil, then adding a shredded head of Napa cabbage, just to wilt the leaves a bit.
The layer of cabbage goes first then the leftover rice noodles with ginger and chili oil on top. Then the fun part. I already had pickled silvered carrots, sliced cucumbers, fresh torn mint leaves, and jalapenos.
I went the extra mile and crushed some cashews and mixed them with Whole Foods Ginger Soy Marinade to make a saucey topping over everything.
Douse with fresh lime and Sriracha and devour.
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