Recipe By : Bobby Flay/TVFN
Serving Size : 6 Preparation Time :
Categories : Salads Ethnic
Amount Measure Ingredient -- Preparation Method
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4 cloves garlic -- finely chopped
1 cup chopped cilantro
1 jalapeno pepper -- chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots -- julienned
1 cucumber -- halved, peeled,
-- seeded and sliced
-- into thin
-- halfrounds
1/4 cup chopped fresh mint
1/2 cup finely shredded nappa cabbage
1/4 cup chopped dryroasted nuts
Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and
salt in the bowl of a food processor and process until almost smooth.
Bring a large pot of salted water to a boil, add the noodles and cook
for 2 minutes. Drain, rinse well with cold water and drain again. In a
large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa
cabbage. Toss well and garnish with peanuts.
HOT OFF THE GRILL SHOW #HG1A07 8/7/98
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
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