Seasoned Rice Noodles With Cucumber And Carrot Salad Recipe 435

Steps:

• Soak noodles in hot water 10 minutes, then drain in a large sieve.
• Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
• Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

Steps:

• Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
• Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
• Do Ahead
• Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.

Steps:

• Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
• Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
• Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Steps:

• Cut the cucumber into ultra-thin slices (I use my food processor to get them paper thin). Toss cucumber slices with salt and let sit for 20 minutes. Drain well, squeezing gently to remove any excess water. Peel the carrots and shred (again, I use my food processor for this -- it makes it so much easier). In a large bowl, combine the cucumber slices, carrots, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil and toasted sesame seeds. Toss well to combine. Set aside. Cook the rice vermacelli noodles according to package directions. Once cooked, rinse with cold water and let fully drain. In a large bowl, combine the rice noodles, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil, ground ginger, garlic powder and soy sauce. Toss until fully coated. Divide the rice noodles among four plates and top with the cucumber and carrot salad. Serve.