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- 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.
- Mix romaine lettuce, red bell
pepper, red onion, green onions, cucumber, basil, cilantro, ginger root,
jalapeno pepper, and garlic with rice noodles.
- 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
- 1
(8 ounce) package dried rice noodles
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