VIETNAMESE CURRY NOODLE SALAD BOWL ENJOY DAN:

VIETNAMESE CURRY RICE NOODLE SALAD BOWL by CHEF DAN:

Serves 4

INGREDIENTS:

6-8 ounces’ rice noodles, such as vermicelli

1 tablespoons olive oil

1 (19.5 Oz) can Mae Ploy coconut milk

2 garlic cloves, smashed

1 onion, peeled and cut into rings

1 cucumber, thinly sliced

1 carrot, thinly sliced

1 bell pepper, seeded and thinly sliced

2 scallions, bias sliced into ½-inch lengths

1 serrano pepper, roasted

2 tablespoon EACH curry powder, and brown sugar

1/4-cup toasted walnuts

2 tablespoon EACH fresh snipped chive, and fresh basil

NUAC CHAM DIPPING SAUCE:

1/4-cup rice wine vinegar

2 tablespoons EACH fish sauce, and hoisin sauce

3 tablespoons lime juice

2 garlic cloves, smashed

2 tablespoon grated carrot

2 tablespoon pure maple syrup

Healthy pinch of red pepper flakes

DIRECTIONS:

1.   Place noodles in a bowl: add 4 cup soiling water and let sit for 20 minutes.

2.   Drain and set aside.

3.   Add 1 tablespoon oil in a skillet over medium-high heat, when sizzling.

4.   Add onion and sauté for 4 minutes, add garlic and sauté 30 seconds.

5.   Mix in coconut milk, curry powder, brown sugar, and roasted pepper.

6.   Cook for 5 minutes.

7.   To assemble the salad bowls, add a handful of noodles to the bowl with a scoop of onion mixture.

8.   Dress with sliced vegetables, fresh herbs, and walnuts.

9.   Drizzle with Nuac Cham dipping sauce and serve.

NUAC CHUM DIPPING SAUCE.

1.   Mix all ingredients together in a bowl.

2.   Serve at room temperature.

ENJOY DAN:                          COOK WITH SOUL EAT WITH PLEASURE!!