Green Vermicelli Noodle Salad
This green vermicelli noodle salad uses fresh herbs, vermicelli noodles, and homemade sauce as dressing. Herbs from my garden were added.
Servings: 4 people
Calories: 17kcal
Equipment
- 1 salad bowl
- tong
Ingredients
- 1 piece Zucchini chop or spiralized
- 1 bunch Cilantro chopped
- 1 cup Mint chopped
- 1/2 cup Basil chopped
- 1/2 lb Beef Milanesa
- 1 tsp salt and pepper
- Vietnamese Fish Sauce Please see notes for the recipe link
Instructions
- Slice and chop the vegetables and set them aside.
- Season the beef with salt and pepper. Let the beef sit in the fridge overnight. You can also cook it right away if you want. Heat a small amount of oil in a medium-size frying pan and cook beef until cook through. Slice the beef into strips and set it aside.
- Boil five cups of water and add the 4 oz of Vermicelli noodles. Cook the noodles for 4 minutes and drain the water. Wash the noodles with cold water and set them aside.
Assemble the Salad
- Place the cooked noodle at the bottom of the plate. Top it with the beef. Add the Zucchini, cilantro, mint, and basil. Pour in about two to three tablespoons of Vietnamese Fish Sauce. Please see the notes for the recipe link.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 8mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 869IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg