rice noodle salad with scallions and herbs

rice noodle salad

I’m posting this recipe for a couple of reasons: One, the weather channel is telling me it feels like 106 out there, and I’m going to take their word on that one. This recipe requires barely any cooking. Two, I feel an inexplicable need to prove I’m not a total sugar-monster.

carrots, scallions, and herbs

Also? It’s tasty. I guess that goes without saying; here and now I solemnly vow to never share any non-tasty recipes.

cucumbers

 

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Rice Noodles with Scallions and Herbs (adapted from Martha Stewart)

8 ounces rice vermicelli

1 tablespoon vegetable oil

1/4 cup water

1/4 cup reduced-sodium soy sauce

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

1 tablespoon brown sugar

finely minced fresh red chile, to taste (I used about 1/2 a teaspoon Thai chile)

1 clove garlic, finely minced

4 scallions, thinly sliced

2 carrots, grated or julienned

a couple of fresh mint leaves and 1/4 cup basil, finely chopped

lettuce and cucumber slices to serve

 

 

Put noodles in a heatproof bowl and cover with enough water to submerge them. Let sit until tender, about 30 minutes. Drain and rinse with cold water, then toss with 1 tablespoon oil.

Combine water, soy sauce, lime juice, rice vinegar, brown sugar, chile, and garlic; stir until brown sugar is dissolved.

Toss noodles with sauce, scallions, carrots, and herbs. Refrigerate until chilled and the noodles have soaked up most of the moisture. Serve over lettuce.