Cucumber and Carrot Vermicelli with Crispy Shallots

Bon Appetit

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Photo by Tiny Foodie

Tweaks for the littles

Swap the honey with agave for babies under 1. Cut into bite size pieces and serve.

Get the recipe on Bon Appetit

Ingredients

8 oz. rice vermicelli noodles

3 tablespoons vegetable oil, divided

1 large shallot, thinly sliced into rings

Kosher salt

6 scallions, thinly sliced

1 1/2 tablespoons finely chopped garlic

1 1/2 tablespoons finely chopped ginger

1/4 cup reduced-sodium (or GF) soy sauce

1/4 cup fresh lime juice

2 tablespoons unseasoned rice vinegar

1 tablespoon honey

1 tablespoon toasted sesame oil

1 cucumber, halved lengthwise, seeded, sliced

1 large carrot, peeled, grated

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

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