Rice Noodles With Scallions and Herbs - Adapted Martha Stewart L

Submitted by Chef #573036

"SImple a tasty side dish for lemongrass beef skewers."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 4

ingredients

• 8 ounces rice vermicelli
• 1⁄2 cup water
• 1⁄4 cup fish sauce
• 3 tablespoons fresh lime juice (from 2 to 3 limes)
• 2 tablespoons packed light-brown sugar
• 1 teaspoon sliced fresh red chili pepper, preferably Thai bird chile
• 1⁄4 cup vegetable oil
• 1 garlic clove, minced
• 4 scallions, dark-green parts only, thinly sliced
• 3 leaves bibb lettuce, very thinly sliced
• 1 medium carrot, julienned
• of fresh mint, and
• basil leaves, torn into small pieces

directions

1. Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
2. Combine water, fish sauce, lime juice, sugar, and chile.
3. Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
4. Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.