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| 4 | Cloves Garlic finely chopped |
| 1 Tasse | cilantro chopped |
| 1 | Jalapeno pepper chopped |
| 1 Esslöffel | honey |
| 1/4 Tasse | lime juice fresh |
| 3 Esslöffel | fish sauce |
| 1 Teelöffel | salt kosher |
| 1 x ca. 450 g | Dried rice vermicelli |
| 2 | carrots julienned |
| 1 | Cucumber; halved, peeled, seeded and sliced into thin halfrounds |
| 1/4 Tasse | fresh mint chopped |
| 1/2 Tasse | Finely shredded nappa cabbage |
| 1/4 Tasse | Chopped dryroasted nuts |
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Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
Hot Off The Grill Show #HG1A07 8/7/98
Busted and
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