Fresh Rice Noodle Salad
This salad likes to sit and absorb flavors for a while. Leave the herbs for the last minute so they look green and fresh. It should be flavored generously – I like it very hot, sour and sweet.
You can add a small fresh zucchini, cucumber, pepper or anything you’re inspired to-
3.5 oz / 100 gr. dry rice noodles
a handful of snap peas
1-2 peeled carrots
fresh chili – finely chopped, to taste
a handful fresh cilantro – finely chopped
a handful fresh mint – finely chopped
a handful peanuts – chopped
black sesame (optional)
For the Sauce:
1 crushed garlic clove
juice from 1 lime or lemon
1 teaspoon sugar
1 teaspoon rice vinegar
2 Tablespoons oil
If you need a salty flavor add either salt or fish sauce
Soak the noodles in hot water for 10 minutes (or if package instructions are different, follow them).
Meanwhile slice the carrots and peas into very thin sticks. Mix with the sauce ingredients in a bowl.
Drain the rice noodles, splash with a little oil and separate the strands with your hands. Transfer to a big bowl and add the vegetables, fresh herbs and peanuts. Mix well. It should taste hot, sour and sweet all at once. Fix seasoning if necessary.