Delicious & Easy
Sweet and Savory Melon Noodle Salad
Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain and set aside.
To make the dressing, thinly slice one large shallot and place in a small mixing bowl. Add lime juice, soy sauce, fish sauce, sesame oil, and a big pinch of salt and stir until evenly mixed and shallots are coated in dressing. Set aside and allow shallots to pickle.
Slice Rocky Sweet melon in half. Using a spoon, scoop out and discard the seeds. Slice half of the melon into wedges and remove the rind by carefully running a knife between the rind and flesh. Thinly slice wedges into bite-sized strips of melon. Set aside.
Roughly chop ¼ cup of roasted peanuts and pick cilantro leaves.
In a large bowl, toss noodles and sliced melon with the shallot dressing until evenly mixed and coated.
Transfer noodle salad to plates and garnish with chopped peanuts, cilantro, and serve with lime wedges.