Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 195
- Carbohydrate: 43g
- Fat: 1g
- Fiber: 3g
- Protein: 6g
- Sugar: 6g
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