Rice Noodles With Scallions and Herbs - Adapted Martha Stewart L |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
SImple a tasty side dish for lemongrass beef skewers. Ingredients:
8 ounces rice vermicelli |
1/2 cup water |
1/4 cup fish sauce |
3 tablespoons fresh lime juice (from 2 to 3 limes) |
2 tablespoons packed light-brown sugar |
1 teaspoon sliced fresh red chili pepper, preferably thai bird chile |
1/4 cup vegetable oil |
1 garlic clove, minced |
4 scallions, dark-green parts only, thinly sliced |
3 leaves bibb lettuce, very thinly sliced |
1 medium carrot, julienned |
fresh mint, and |
basil leaves, torn into small pieces |
Directions:
1. Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
2. Combine water, fish sauce, lime juice, sugar, and chile.
3. Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
4. Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
|
|