Cambodian Bean Thread Noodle Salad with Herbs
On their own, liquid aminos taste closer to fish sauce—traditionally used throughout Southeast Asia—than does soy sauce.
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On their own, liquid aminos taste closer to fish sauce—traditionally used throughout Southeast Asia—than does soy sauce.
Ingredients
- 4 oz. bean thread noodles
- 1/2 lb. mung bean sprouts
- 4 oz. baked smoked tofu, diced
- 1 cup julienned English cucumber
- 1/2 cup chopped red bell pepper
- 1 small shallot, minced
- 1/4 cup fresh lime juice
- 2 Tbs. brown sugar
- 2 Tbs. Bragg Liquid Aminos
- 1 tsp. chile-garlic sauce
- 1 cup chopped fresh mint leaves
- 1 cup torn basil leaves
Preparation
1. Cook noodles according to package directions. Drain, and rinse under cold water, then drain again. Transfer to large bowl, and add sprouts, tofu, cucumber, bell pepper, and shallot. Toss to combine.
2. Whisk together lime juice, brown sugar, liquid aminos, and chile-garlic sauce in small bowl. Pour sauce over noodles, add mint and basil, and toss.
Nutrition Information
- Calories 209
- Carbohydrate Content 43 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 4 g
- Protein Content 8 g
- Saturated Fat Content 0.5 g
- Sodium Content 442 mg
- Sugar Content 12 g