rice noodle salad with scallions and herbs
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.
Also? It’s tasty. I guess that goes without saying; here and now I solemnly vow to never share any non-tasty recipes.
the recipe
Rice Noodles with Scallions and Herbs
- 8 ounces 225 g rice vermicelli
- 1 tablespoon 15 mL vegetable oil
- 1/4 cup 60 mL water
- 1/4 cup 60 mL reduced-sodium soy sauce
- 2 tablespoons 30 mL fresh lime juice
- 1 tablespoon 15 mL rice vinegar
- 1 tablespoon 14 g 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.
each column is one step, working left to right — hover a cell for the full instruction
- 8 ounces 225 g rice vermicelli
- 1 tablespoon 15 mL vegetable oil
- 1/4 cup 60 mL water
- 1/4 cup 60 mL reduced-sodium soy sauce
- 2 tablespoons 30 mL fresh lime juice
- 1 tablespoon 15 mL rice vinegar
- 1 tablespoon 14 g 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.
— adapted from Martha Stewart