Ingredients with Measurements:
- 200g dried rice noodles
- 1 medium-sized engkala (jicama), peeled and julienned
- 1 medium-sized carrot, peeled and julienned
- 1 red bell pepper, seeded and julienned
- 1 small red onion, thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fried shallots
- Dressing:
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 garlic clove, minced
- 1 red chili, seeded and minced
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Colander
- Cutting board
- Chef's knife
- Vegetable peeler
- Measuring cups and spoons
Step-by-step instructions:
1. Cook the rice noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. In a small mixing bowl, whisk together the lime juice, fish sauce, brown sugar, minced garlic, and minced chili to make the dressing.
3. In a large mixing bowl, combine the cooked rice noodles, julienned engkala, julienned carrot, julienned red bell pepper, and thinly sliced red onion.
4. Pour the dressing over the noodle and vegetable mixture and toss well to combine.
5. Add the chopped cilantro leaves, chopped roasted peanuts, and fried shallots to the bowl and toss again to combine.
6. Serve the Engkala Noodle Salad immediately or refrigerate until ready to serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Total carbohydrates: 45g
- Dietary fiber: 4g
- Sugars: 12g
- Protein: 5g
Substitutions for ingredients:
- Jicama can be substituted with daikon or turnip.
- Carrot can be substituted with cucumber or zucchini.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Roasted peanuts can be substituted with cashews or almonds.
- Fried shallots can be substituted with crispy fried onions.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use a different type of noodle, such as soba or udon.
- Add sliced avocado for a creamy texture.
- Use a different type of herb, such as mint or basil.
Tips and tricks:
- Rinse the cooked rice noodles under cold water to prevent them from sticking together.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Add the chopped cilantro, chopped peanuts, and fried shallots just before serving to prevent them from getting soggy.
Storage instructions:
- Store the Engkala Noodle Salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro, chopped peanuts, and fried shallots.
Garnishes:
- Chopped cilantro
- Chopped peanuts
- Fried shallots
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of water.
- If the salad is too salty, add a squeeze of lime juice or a pinch of sugar.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Engkala, also known as jicama, is a root vegetable native to Mexico and Central America.
- Rice noodles are a staple in many Southeast Asian cuisines, including Thai and Vietnamese.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy all at once.
- The engkala and carrot add a refreshing crunch, while the roasted peanuts and fried shallots add a nutty and savory flavor.
Serving suggestions:
- Serve the Engkala Noodle Salad as a light lunch or dinner.
- This salad is also a great side dish for a summer barbecue or potluck.
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