rice noodle salad with scallions and herbs

Name: Rice Noodles with Scallions and Herbs
Ingredients: 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

August 4, 2011 vegangluten-free

rice noodle salad

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.

carrots, scallions, and herbs

Also? It’s tasty. I guess that goes without saying; here and now I solemnly vow to never share any non-tasty recipes.

cucumbers

the recipe

Rice Noodles with Scallions and Herbs

adapted from Martha Stewart

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.

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

soak noodles 30 min

mix sauce

toss

chill

serve

each column is one step, working left to right — hover a cell for the full instruction

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.

— adapted from Martha Stewart