Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.

Want to see how much your house or rental would make on AirBnb? Check out this free tool I made. Just enter an address- BNB Calc

mung bean vermicelli salad with spiced coconut and greens
Your Recipes

Total: 30 minutes

Servings: 6

Cost: $3.99 /serving


Remove All · Remove Spices · Remove Staples

Export 14 ingredients for grocery delivery

Compare the highest earning crypto earning games on
Made by the creator of Recipe Cart.


Helping creators monetize
Show ad-free recipes at the top of any site

Process shallots, 1/4 cup oil, 2 tablespoons water, ginger, chile, and garlic in a blender until almost smooth, about 20 seconds. Heat a medium skillet over medium. Add shallot mixture and lime leaves. Cook, stirring constantly, until lightly browned, about 5 minutes. Stir in brown sugar, tamarind puree, and remaining 1 cup water. Bring to a boil; stir in flaked coconut and 1/2 teaspoon salt. Return to a boil; reduce heat to low. Cook, stirring often, until mixture is almost dry, about 10 minutes. Remove from heat. Bring a large pot of salted water to a boil over medium-high. Add green beans; cook 2 minutes. Add cabbage, broccoli, and bok choy; cook until vegetables are just tender, about 45 seconds. Using a slotted spoon, transfer vegetables to a large colander, and immediately rinse under cold running water; drain well. Add cellophane noodles to water in pot; cook over medium-high until noodles are completely translucent, about 2 minutes. Drain and rinse under cold running water; drain well. Place drained vegetables in a large bowl; add noodles, coconut mixture, remaining 1 tablespoon olive oil, and remaining 11/2 teaspoons salt. Gently toss to combine, making sure coconut mixture is evenly distributed. Garnish with scallions, cilantro, and toasted coconut.

Top Similar Recipes from Across the Web