Pomelo Salad with Rice Vermicelli recipe
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Ingredients
- 2 ounces rice vermicelli ½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces ¼ cup julienned carrot ¼ cup julienned cucumber 1 scallion, thinly sliced 2 tablespoons chopped cilantro 1 tablespoon fish sauce 1 tablespoon water 1 tablespoon Thai sweet chili sauce 1 teaspoon packed brown sugar 1 teaspoon seasoned rice vinegar
Nutrition Info
- 194.5 caloriescarbohydrate: 43.3 gcholesterol: : -fat: 0.6 gfiber: 3.4 gprotein: 5.6 gsaturatedFat: 0.1 gservingSize: -sodium: 649.4 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Pomelo Salad with Rice Vermicelli
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil, stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.