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Recipe

Rice Noodle Salad

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Scott Phillips

Servings: four to six as a side dish.

 

Ingredients

For the dressing:

  • 3 Tbs. fresh lime juice
  • 2 Tbs. rice vinegar
  • 2 Tbs. fish sauce
  • 1 Tbs. granulated sugar
  • 2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
  • 2 small garlic cloves, minced
  • 2 tsp. finely grated or very finely minced fresh ginger

For the salad:

  • 6 oz. medium-width rice noodles
  • 1 cup shredded romaine lettuce
  • 1 cup fresh bean sprouts
  • 1/4 cup roughly chopped or small whole fresh mint leaves
  • 1/4 cup roughly chopped or small whole fresh cilantro leaves
  • 3/4 cup peeled, seeded, and diced cucumbers
  • 1/3 cup grated carrots
  • 3 Tbs. chopped peanuts

Preparation

Make the dressing:

  • In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

  • Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).
  • Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.
  • When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

Reviews

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Reviews

  • user-2338865 | 03/12/2016

    Delicious!! I adapted this to what I had on hand with no problem: No bean sprouts, mint, or cucumber; some ginger bar syrup instead of ginger root; rice vermicelli instead of flat noodles; sriracha instead of garlic and hot chile. I blanched the grated carrots first, and I threw in a few extras: chicken breast, julienned, then boiled; a thinly sliced spring onion, a handful of chopped fresh cherry tomatoes, and a drained can of whole green beans. And a tip: to chop the peanuts, put them in a freezer bag and pound with something heavy.

  • mfl | 01/21/2015

    Absolutely delicious. Will make it over and over again. Very refreshing.

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