Rice Noodle Salad
9 ingredients
6 steps
Ingredients
- 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)
Directions
-
1Soak noodles in hot water for 10 minutes, drain.
-
2Cook noodles in a pot of boiling water for 1 minute.
-
3Drain and rinse under cold water.
-
4Drain again.
-
5Whisk together vinegar, sugar, fish sauce and salt in a large salad bowl until sugar is dissolved.
-
6Add noodles and remainder of ingredients (carrot - peanuts). Toss.
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