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)
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INGREDIENTS
Nutrition- 4ounces thin rice noodles
- 1⁄4
- 1tablespoon sugar
- 1tablespoon asian fish sauce
- 1⁄4teaspoon salt
- 2
- 1
- 1
- 1⁄4cup dry roasted peanuts (unsalted)
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DIRECTIONS
- Soak noodles in hot water for 10 minutes, drain.
- Cook noodles in a pot of boiling water for 1 minute.
- Drain and rinse under cold water.
- Drain again.
- Whisk together vinegar, sugar, fish sauce and salt in a large salad bowl until sugar is dissolved.
- Add noodles and remainder of ingredients (carrot - peanuts). Toss.
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