Vietnamese Noodle Bowl Salad
Ingredients
The Salad
- 2 packages Angel Hair Superlite Noodles rinsed and drained
- Salt to taste
- 1 pound Boneless Country Style Pork Ribs thinly cut into 1/4 strips
- 1/4 pound Shrimp butterflied
- 1/8 cup Sprouted Mung Beans
- 4 cups Romaine Lettuce chopped
- 1 ounce Peanuts chopped
- 1/2 cup Cucumber julienned
- 9 sprigs Cilantro
The Dressing (Ketofied Nuoc Cham)
- 1/4 cup Water
- 2 tablespoons White Rice Vinegar
- 1/4 cup Red Boat Fish Sauce
- 2 tablespoons Erythritol
- 1 tablespoon Thai Garlic Chili Sauce
Instructions
The Salad
-
Boil shirataki noodles for several minutes. Optional: vinegar and/or erythritol may be added to the boiling water to flavor the noodles.
-
Drain the noodles and chill in fridge until ready to serve the salad.
-
Salt the pork to your preference.
-
Grill pork and shrimp over high heat. Set aside once cooked through.
-
To construct the salad, divide each prepped salad ingredient into four parts to distribute into four separate bowls. The bowls should be large enough to allow tossing and mixing.
-
Layer romaine, cooked and chilled shirataki noodles, cooked pork and shrimp, mung beans, cucumber, cilantro, and peanuts.
The Dressing
-
Whisk together water, white rice vinegar, fish sauce, erythritol, and Thai garlic chili sauce.
-
Serve drizzled over the noodle salad, then toss salad to evenly distribute.
