Herb Noodle Salad

Herb Noodle Salad

PREP AND COOK TIME About 45 minutes
MAKES 4 servings

Ingredients
1/2 lb. rice vermicelli or mai fun
1 cup each loosely packed fresh mint, basil, and cilantro leaves or sprigs
1 piece (3 in.) cucumber, peeled, halved, seeded, and sliced into 1 1/2-in. matchsticks
1 cup fresh mung bean sprouts, rinsed
1 lime, cut in wedges
Vietnamese Dipping Sauce (recipe follows)

Directions
1. Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.

2. Set out herbs, cucumber, sprouts, and lime wedges on a platter. Set out cooked toppings on platters. Serve garnishes and dipping sauce in small bowls.

3. Before serving, check noodles; if gummy, rinse again and drain. Guests assemble their own salads: first noodles; then herbs (loosely torn), cucumber, and sprouts; then toppings; then garnishes and a drizzle of lime and/or dipping sauce.

PER SERVING without topping 220 Cal., 4% (9 Cal.) from fat; 6.1 g protein; 1 g fat (0.1 g sat.); 48 g carbo (5.2 g fiber); 16 mg sodium; 0 mg chol.

Vietnamese dipping sauce
Slice 1/2 to 1 red or green bird chile or serrano into paper-thin rings and put in a small bowl. Add 1/2 cup warm water, 1/2 tbsp. minced garlic (1 large clove), 2 tbsp. fish sauce, and 1 1/2 to 2 tbsp. fresh lime juice and whisk to combine. Makes 1 cup.

PER TBSP. 5.7 Cal., 35% (2 Cal.) from fat; 0.3 g protein; 0.2 g fat (0 g sat.); 0.6 g carbo (0 g fiber); 75 mg sodium; 0 mg chol.