Thai Rice Noodle Salad

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles."

Ingredients

• • 1 (8 ounce) package dried rice noodles
  • 1 tablespoon olive oil
  • 1/4 head romaine lettuce, chopped
  • 1/4 red bell pepper, diced
  • 1/4 cup chopped red onion
  • 3 green onions, chopped
  • 1/4 cucumber, diced
  • 2 tablespoons chopped fresh basil, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 1 (1 inch) piece fresh ginger root, minced
  • 1/4 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  
  
  
  
  • Sauce:
  • 1/3 cup olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup white sugar
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  
  
           Directions
  1. Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  2. Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
  3. Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat