Vietnamese Noodles with Carrots, Cabbage, and Peas
Toast sesame seeds in a small skillet over low heat until golden, about 5 minutes.
1 box (8 ounces) rice noodles
2 large carrots, grated
1/4 medium cabbage,(purple or green) shredded
1 cup frozen green peas
1/2 cup thin-sliced scallions
Vietnamese Flavoring Sauce (see below)
1 tablespoon toasted sesame seeds
Bring 2 quarts water and a tablespoon of salt to a boil in Dutch oven or soup kettle. Using back-of-the-box times as a guide, add noodles and cook, partially covered and stirring frequently at first to prevent sticking, until just tender. Add carrots, cabbage, and peas the last minute or 2 minutes of cooking. Drain and return to pot. Add sauce and toss. Sprinkle with sesame seeds and serve.
Vietnamese Flavoring Sauce
Enough for 1 recipe Vietnamese Noodles with Carrots, Cabbage, and Peas
If you’re not a fan of fish sauce or want to make this dish vegan/vegetarian, substitute an equal amount of soy sauce.
3 tablespoons each: lime juice, sweet Thai chili sauce, Vietnamese fish sauce, and vegetable oil
2 large garlic cloves, minced
1 tablespoon sugar
1 teaspoon sesame oil
Whisk all ingredients in a small bowl.