Vietnamese Noodle Salad with Lemons and Blood Oranges

Name: Vietnamese Noodle Salad with Lemons and Blood Oranges
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

www.nzwomansweeklyfood.co.nz

Fresh, vibrant, and bursting with bold blood oranges and lemons, this Vietnamese noodle salad is your new go-to for a quick, nourishing meal.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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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