RICE NOODLE SALAD

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Rice Noodle Salad image

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)

Provided by ellie_

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Soak noodles in hot water for 10 minutes, drain.
  • Cook noodles in a pot of boiling water for 1 minute.
  • Drain and rinse under cold water.
  • Drain again.
  • Whisk together vinegar, sugar, fish sauce and salt in a large salad bowl until sugar is dissolved.
  • Add noodles and remainder of ingredients (carrot - peanuts). Toss.

Nutrition Facts : Calories 208.5, Fat 7.2, SaturatedFat 1, Sodium 671.3, Carbohydrate 32, Fiber 2.2, Sugar 4.8, Protein 4.8

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #salads     #asian     #easy     #stove-top     #dietary     #pasta-rice-and-grains     #equipment

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