 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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) 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.
|
|