VIETNAMESE BÚN BOWL
Our take on this cool noodle salad is sure to be a summertime hit!
8 oz Rice Noodles
8 oz Bean Sprouts
1/2 C Wellnut Farms Walnut Butter
2 T Fish Sauce
1 t Sesame Oil
1 T Rice Vinegar
2 Small Red Chiles, Chopped
1 T Fresh Lime Juice
1/2 C Chopped Scallions
1/4 C Chopped Walnuts, Toasted in Sesame Oil
Bring a pot of water to boil. Put noodles in a baking dish, and pour boiling water over. Let sit as directed on the box, until they are soft. A minute or so before rinsing the noodles, add bean sprouts. Reserve 1/2 cup of liquid, then drain and rinse under cold water. Bring some more water to boil, add the eggs, cover and turn off the heat, and set a timer for 9 minutes. Drain water and rinse eggs with cold water until cool.
Meanwhile, mix together walnut butter, fish sauce, sesame oil, rice vinegar and half of the chopped chiles. Add reserved water until the consistency is dressing-like. Adjust to taste with ingredients.
Combine noodles and sprouts with half the dressing and toss. Peel eggs and cut in half. Garnish dish with eggs, scallions, toasted walnuts, and any other veggies you have around. Add the remaining dressing, as desired.
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