So.. why is every store filled with chocolate and every shade of pink A.K.A. crazy-tacky Valentine’s day gear? It’s what.. January 31st? I feel like this month has flown by and we’re already 1/12 done with 2016! Eeek! I’ve been caught up in a whirlwind of work projects and seriously missing my recipe-makin’ ways. So I made it a point to cook this weekend and to incorporate an ingredient that I’ve been wanting to cook for a while: parsnip noodles. They’re not EXACTLY like traditional rice noodles that vietnamese recipes usually call for.. but they’re pretty bomb and better for you. Don’t worry if you don’t have a spiralizer- neither do I! I’ve just never felt like I needed one because my handy-dandy julienne slicer has always worked just fine. So once you make all the parsnip noodles the rest of this recipe is a cake-walk, easy-as-pie, whatever other dessert analogy you can think of.
I also made this recipe because I’ve been hankering for some Vietnamese flavors, and there aren’t any really great Vietnamese restaurants near my work (where I’ve been spending the majority of my week days). I really love the combination of fresh lime juice, plenty of cilantro, al dente parsnip noodles, and crunchy cabbage. This recipe calls for fish sauce but you can substitute gluten-free soy sauce to make vegan or if you’re just not a fan of fish sauce (The hubby is not a fan). I also think that this recipe would be hella’ good with crispy tofu if you’re not a meat eater and want to skip the chicken. Lastly, I feel like the slight spice from the serrano peppers is a must but you can definitely omit if you aren’t a fan of heat. Any way you eat this- I hope you enjoy and see you all in the month of love