Steps to Make Punch Bowl Hawaii Cemetery

Noodle Bowls

What an awesome memorial day.

Recipe Summary Noodle Bowls

Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate.

Ingredients | Punch Bowl Hawaii Cemetery

1 (8 ounce) package dried cellophane (glass) noodles

1 cup peanuts

1 head heart of romaine lettuce, shredded

1 cucumber, cut into matchsticks

2 carrots, cut into matchsticks

1 cup mung bean sprouts

1 cup cilantro leaves, chopped

1 cup fresh mint leaves, slivered

½ cup chopped green onions

½ cup soy sauce, or to taste

1 teaspoon wasabi paste, or to taste

Directions

Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.

Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.

Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

Substitute 1 sweet potato for the carrots if desired.

You can also serve the ingredients in separate bowls and let each person assemble his or her own noodle bowl.

Though this is a traditional Vietnamese dish, I find it extremely difficult to get my hands on a good fish sauce. I've learned that, in a pinch, the soy and wasabi dressing is so much easier to keep on hand, and everyone loves it! I highly recommend each person combine the soy sauce and wasabi individually (sushi-style), as everyone has his/her own version of what proportion of wasabi they enjoy and can tolerate.

Info | Punch Bowl Hawaii Cemetery

prep: 30 mins additional: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Noodle Bowls

Salad,