Rice Noodle Salad

Submitted by ellie_

"Although I haven't tried this yet I thought it sounded delicious with Asian grilled pork or chicken or mixed with leftover chicken or shrimp. Recipe source: Gourmet (June 2005)"

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 113.39 g thin rice noodles
• 59.14 ml rice vinegar (unseasoned)
• 14.79 ml sugar
• 14.79 ml asian fish sauce
• 1.23 ml salt
• 2 scallions, sliced crosswise
• 1 carrot, shredded
• 236.59 ml mixed fresh herbs, torn (cilantro, mint, and or or basil)
• 59.14 ml dry roasted peanuts (unsalted)

directions

1. Soak noodles in hot water for 10 minutes, drain.
2. Cook noodles in a pot of boiling water for 1 minute.
3. Drain and rinse under cold water.
4. Drain again.
5. Whisk together vinegar, sugar, fish sauce and salt in a large salad bowl until sugar is dissolved.
6. Add noodles and remainder of ingredients (carrot - peanuts). Toss.

Reviews

[IngridH]

This was good, but we felt it was missing something- maybe some chopped chilies for a touch of heat? For the herbs, I used cilantro, basil, and cress. I had to omit the peanuts, due to a nut issue. I love how easy this was to make, it was very simple to prepare while waiting for the rest of the meal to be ready. Perfect for a weeknight. Made for the Seasoned Sailor and his Sassy Sirens, ZWT6

 

[PanNan]

I served this recipe on the side with Oriental Pork Tenderloin by Kymmarie. They went well together. I thought the flavor needed to be a little bolder, so I added some Sambal Oelek, and that did the trick. Thanks for sharing the recipe.

 

[Barb G.]

This made a very tasty, easy to make lunch. DH really enjoyed this. I made the salad as stated and sauted 1 chicken breast and cut it into bite sized pieces then added it to the salad. Thank you Ellie, for posting this recipe.