- Ingredients:
- 7oz glass noodles or rice vermicelli
- Water for boiling
- 1 tablespoon peanut oil
- 2 cloves garlic minced
- 8oz package of sliced FunGuy white button mushrooms
- 2 small yellow bell peppers, thinly sliced
- 2 small red bell peppers, thinly sliced
- 1 cucumber, peeled and cut into thin strips
- 2 sprigs mint, stem removed
- 2-3 sprigs cilantro, roughly chopped
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 lime, juiced
- ¼ cup roasted peanuts
- More lime for garnish
Say no to heavy pasta salad this lunch and yes to a light, citrusy, and refreshing bowl of FunGuy’s cold Thai glass noodle salad!
With clear glass noodles, fresh crunchy veggies, earthy FunGuy mushrooms, and a sweet, sour, salty dressing it’s a salad to put a kick in your step and fill you up without weighing you down!
DIRECTIONS:
- Bring a pot of water to a boil over high heat. Add the noodles to the pot and allow them to cook 1-2 minutes or until tender and elastic. Drain the noodles of excess water and rinse with cold water. Set aside in a large bowl to cool.
- Heat a pan over medium high heat. Add in the peanut oil and add in the garlic, cooking for 1 minute. Add in the FunGuy mushrooms and sauté, cooking for 4-5 minutes. Remove the mushrooms and garlic from the heat.
- Add the cooked mushrooms, peppers, cucumber, mint, and cilantro to the glass noodles.
- Whisk the fish sauce, rice vinegar, sugar, and lime together. Taste and adjust flavors as needed.
- Pour the sauce over the glass noodles and toss well to coat everything.
- Sprinkle the peanuts on top of the salad just before serving and add an additional lime, cut into quarters for garnish or more lime flavor!
Have a Fun meal!