Name: Vietnamese Noodle Salad with Sunkist® Lemons and Blood Oranges
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: Salad; 4 small shallots, sliced 1/8-inch thick; 5 ounces dried thin rice noodles; 3 tablespoons brown sugar; 2 Sunkist® Blood Oranges, cut into segments.; 1 large carrot, cut into thin matchsticks; 1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves and fine stems; 3/4 cup roasted peanuts; Kosher salt; Sauce; 3 Sunkist® Lemons, juiced; 3 1/2 medium cloves garlic; 1 tablespoon soy sauce; 1 teaspoon sesame seed oil; 1 teaspoon Maggi seasoning (or other liquid aminos); 2 Thai bird chilies, roughly chopped

Light, fresh, and packed with citrusy goodness, this Vietnamese noodle salad is a quick and delicious way to brighten up your mealtime. Juicy Sunkist® Blood Oranges and tangy Sunkist® Lemons bring a vibrant twist to crisp veggies and fragrant herbs. Ready in just 25 minutes, it’s a fuss-free dish that’s perfect for busy evenings or a relaxing weekend feast. Find Sunkist® citrus fruits at your local New World, Pak’nSave, and Four Square stores.

Ingredients

Salad

4 small shallots, sliced 1/8-inch thick

5 ounces dried thin rice noodles

3 tablespoons brown sugar

2 Sunkist® Blood Oranges, cut into segments.

1 large carrot, cut into thin matchsticks

1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.

1 cup fresh mint leaves

1 cup fresh cilantro leaves and fine stems

3/4 cup roasted peanuts

Kosher salt

Sauce

3 Sunkist® Lemons, juiced

3 1/2 medium cloves garlic

1 tablespoon soy sauce

1 teaspoon sesame seed oil

1 teaspoon Maggi seasoning (or other liquid aminos)

2 Thai bird chilies, roughly chopped

Method

Step 1

Combine shallots and oil in a pan. Place over high heat and cook, stirring frequently, until shallots begin to bubble. Continue cooking, stirring constantly as the shallots fry to ensure even cooking.

Step 2

When shallots are light golden brown, transfer to strainer and drain. Immediately transfer to a paper towel-lined plate. Blotting gently until paper towel is mostly grease-free. Set aside.

Step 3

Bring a kettle of water to a boil over high heat. Place uncooked noodles in a shallow dish and cover with hot water. Let sit for 5-7 mins and then check that noodles are softer but still firm. Drain, rinse under cold running water, and drain again.

Step 4

In a mortar and pestle, pound garlic and chilies until a paste is formed. In jar with a lid – Add brown sugar, Sunkist^® Lemon juice, soy sauce, sesame oil and Maggi seasoning (or a liquid aminos) and shake to combine.

Step 5

Add carrots, cucumber, mint, cilantro, Sunkist^® Blood Oranges, fried shallots, and half of peanuts to the bowl with the noodles. Add the dressing and toss to coat. Transfer to a large serving bowl. Top with remaining peanuts and serve.

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Ingredients

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