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Preparation
Place Campbell’s broth in a large saucepan with a tight-fitting lid and bring to a boil.
Add rice stick noodles, remove from heat, cover and cook until most the liquid is absorbed and the noodles are tender, about 5 minutes.
Set aside and let cool for 10 minutes.
In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.
In a blender, combine ingredients for dressing and mix until creamy.
Add water to thin, if necessary.
To assemble, mix half of the dressing with the noodles in a serving bowl.
Add prepared vegetables and herbs, stirring gently to combine.
Taste test and add more dressing if needed or desired.
Garnish with roasted peanuts, extra cilantro and a few lime wedges.
Tip:
For a vegetarian recipe, try with Campbell's ready to use vegetable broth.