Autumn Lunch: Side Dishes: Asian Rice Noodle Salad
Recipe created for you by Wild Thymes Farm
Asian Rice Noodle Salad
4 oz. thin rice noodles
¼ cup unseasoned rice vinegar
1 tablespoon Wild Thymes Thai Chili Roasted Garlic Dipping Sauce
1 tablespoon Asian fish sauce
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup mixture of fresh cilantro and mint
¼ cup chopped dry-roasted peanuts
Soak noodles in hot water for 10 minutes, then drain. Cook noodles in a large pot of boiling water until tender (only about 1 minute). Drain and rinse in cold water. Drain and pat dry.
Whisk together the vinegar, chili sauce and fish sauce until well mixed. Add noodles, carrots, scallions, herbs and peanuts, tossing to combine.