Basil Rice Noodle Salad

Basil Rice Noodle Salad

7 ounces dried rice vermicelli noodles
1 cucumber, peeled and thinly sliced
1 cup matchstick carrots
1/2 cup cilantro, chopped


Cook rice noodles according to directions on package, rinse under cold water and place into large bowl. Add cucumbers, carrots and cilantro to the bowl. Pour sauce* into bowl, mixing to incorporate. Serve immediately and enjoy!

*Sauce Ingredients:
1/2 cup chicken or vegetable broth
3 tablespoons boiling sesame oil
2 tablespoons Basil Siren Shrub
2 tablespoons soy sauce

1 teaspoon sugar
1 tablespoon black or white sesame seeds
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon green onions, chopped
1 teaspoon red chili pepper, thinly sliced

In a bowl add sugar, sesame seeds, garlic, chili powder, green onions and red chili pepper. Pour boiling sesame oil over ingredients, stir to combine. Add shrub, soy sauce and chicken broth, continue stirring to incorporate.
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