Lemongrass Vermicelli Salad

• lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)↗1
• cloves garlic↗2
• fish sauce↗0.25 cup
• + 2 tablespoons vegetable oil0.25 cup
• lime juice (3-4 limes)↗0.25 cup
• rice vinegar↗2 tablespoon
• brown sugar↗2
• roasted red chile paste (I used this kind but you can use whatever will give you some heat)↗1 tablespoon
• package vermicelli or thin rice noodles (about 8 ounces)↗1
• large carrots, shredded or julienne cut↗2
• cucumber, julienne cut↗1
• fresh mint↗1 cup
• fresh cilantro↗1 cup
• chopped peanuts0.5 cup
• . cooked tofu, shrimp, or chicken (or whatever protein you like)1 lb

Step-by-step instructions

1. 1

   Sauce: Make the sauce by blending in a food processor or shaking together in a jar.

2. 2

   Noodles: Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.

3. 3

   Pretty Serving Method: Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.

4. 4

   Meal Prep Serving Method: Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs – they will get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.