In honor of teacher appreciation week, CHP bought the ingredients for Vietnamese Rice Noodle Salad and the children made the salad for their teachers. Children peeled and cut up carrots, beets, scallions, cucumbers, tofu, Thai basil, cilantro and mint. We softened rice noodles in hot water then used kitchen shears to cut up the noodles. Everyone looked at a photograph of rice paddy fields in Asia. The children squeezed 1/2 cup of lime juice and mixed it with 1/2cup of fish sauce to make the sauce. Then we mixed in the sauce and peanuts with the veggies and the rice noodles.
During lunch the children sang a cheer for their teachers. “2-4-6-8 who do we appreciate, Teachers, teachers, YAY, Teachers!” The teachers thanked the children for the noodle salad and the cheer!
A special thank you to our dear teacher, Jen, owner and chef of Simple Catering Company dedicated to offering organic home cooked and delivered meals.
VIETNAMESE NOODLE SALAD
3 carrots, peeled and shredded
1 bunch scallions thinly sliced
3 beets, peeled and shredded
1 cucumber, peeled, cut in half and sliced 1/2″ thick
1 bunch cilantro chopped
1/2 bunch basil chopped
1/2 bunch mint chopped
1 cup roasted salted peanuts
1/2 C lime juice
1/2C fish sauce
I 10 oz.package rice noodles softened in hot water
Mix lime juice and fish sauce together. Pour over veggies, herbs and rice noodles and toss. Add peanuts. Enjoy!
