Vietnamese Rice Noodle Salad with Mahi Mahi
Cilantro, mint, and a vinaigrette with plenty of umami and fresh jalapeno (if you're up for it) give this fish and noodle salad oodles of Vietnamese flair.
Servings
Produce
Mint (Organic)
0.25 0.13 oz
Spring onion
2 1 oz
Cabbage, green
8 4 oz
Carrot (Organic)
6 3 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Bell peppers (Organic)
1 0.5 Whole
Cilantro (Organic)
0.5 0.25 oz
Protein & more
Cashews
1.5 0.75 oz
Stir Fry Rice Noodles
1 0.5 Package
Mahi Mahi
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Vietnamese Vinaigrette
Sesame oil
3 1.5 tablespoon
Lime juice
6 3 tablespoon
Tamari
3 1.5 tablespoon
Fish sauce
1 0.5 tablespoon
Rice vinegar
2 1 tablespoon
White sugar
1 0.5 tablespoon
Minced Garlic
3 1.5 Clove
Prep ahead (optional)
a. Thinly slice or shred green cabbage. b. Peel carrots; grate or continue peeling into ribbons. c. Trim stem end and seeds off bell pepper and jalapeno; thinly slice peppers. d. Thinly slice spring onion greens. e. Mince mint leaves and cilantro.
Instructions
1
Cook rice noodles:
a. In a large saucepan over high heat, add 8 cups water. Cover and bring to a boil.
b. Add rice noodles. Stir immediately to avoid sticking. Turn off heat and let sit 10 minutes. Drain and rinse with cold water.
2
Toast cashews:
a. In a large sauté pan over high heat, add cashews (rough chop). Toast until golden, about 2-3 minutes. Watch closely and stir constantly for even toasting.
3
Cook mahi mahi:
a. Chop mahi mahi bite-sized. Season with ½ tsp salt.
b. In the same sauté pan over medium-high heat, add 1-2 tbsp olive oil.
c. Add mahi mahi and cook, turning occasionally, until opaque throughout, about 8-10 minutes.
4
Assemble salad:
a. If using jalapeño (trim stem and seeds as desired, thinly slice or mince), add it to Vietnamese vinaigrette; shake vigorously.
b. In a large bowl, add green cabbage (thinly slice or shred), bell pepper (trim stem & seeds, thinly slice), carrots (peel, grate or peel into ribbons), cooked rice noodles, cooked mahi mahi, and Vietnamese vinaigrette. Toss to combine.
5
Serve:
a. Divide mahi mahi salad among plates or bowls.
b. Garnish with toasted cashews, mint (mince leaves), cilantro (mince leaves and tender stems), and spring onion greens (thinly slice).
Chef's notes
The Vietnamese vinaigrette contains fish sauce, but vegetarians could use a lime vinaigrette with sesame oil and a splash of tamari and replace the chicken with tofu.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX