Glass Noodles With Green Papaya, Peanuts And Chili Vinaigrette

Glass Noodles With Green Papaya, Peanuts And Chili Vinaigrette
4.5 from 2 ratings
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This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
6
servings
Total time: 20 minutes
Ingredients
  • 1 pack glass noodles (vermicelli)
  • 2 cup green papaya
  • 2 cup chayote
  • 2 cup roasted salted peanuts
  • 1 cup mint
  • 1 cup basil
  • 1 cup cilantro
  • 2 cup chili vinaigrette
  • 4 fresno chili peppers
  • 2 jalapeños
  • 10 cloves garlic
  • 4 shallots
  • 2 cup champagne vinegar
  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1 tablespoon salt
  • 1/4 cup fish sauce
Directions
  1. Cook glass noodles in half water, half white distilled vinegar until soft; then let cool. Slice papaya and chayote into thin strips (julienne). Cut the herbs into very thin slices. Place all ingredients in a bowl, toss well with vinaigrette and enjoy!
  2. Place Fresno chili peppers, jalapeños, garlic and shallots in a food processor and pulse until minced. Then place all ingredients in a pot and bring to a boil. Let simmer for five minutes and let cool.
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