Rice Noodle Salad

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: 15 mins
• Serves: 4

Ingredients

• 4  ounces  thin  rice noodles
• 1⁄4 cup rice vinegar (unseasoned)
• 1  tablespoon sugar
• 1  tablespoon  asian fish sauce
• 1⁄4 teaspoon salt
• 2  scallions, sliced crosswise
• 1  carrot, shredded
• 1  cup mixed fresh herbs, torn (cilantro, mint, and or or basil)
• 1⁄4 cup  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.