koko's corner

First you need to dice the cucumbers, onions and quarter some cherry tomatoes into a large bowl.  

I seed the cucumbers for this dish and depending on my mood or time factor, I sometimes remove the tomato snot and seeds. 

 

 Following the package directions prepare the noodles. This can also be made using angel hair pasta. 

What ever noodles you use, they need to be drained and cooled. 

The salad dressing ingredients are, vegetable oil, I use grapeseed oil, sesame oil, lime juice, fish sauce, sugar, red pepper flakes, ginger, salt and pepper. 

I've also made this salad using a good store bought Asian flavored dressing. 

 

 In a small bowl add the lime juice, fish sauce, sugar, pepper flakes, ginger, salt and pepper. Whisk in the oil. After the oil is whisked in, add the sesame oil a few shakes at a time, tasting as you go. 

 

Add the drained, cooled noodles to the cucumber mixture. 

When I make this salad for my grandsons or a pot luck, I cut the noodles into smaller pieces using a pair of scissors. It's easier to cut them right in the bowl. 

For me, I leave them long, I like the slurp factor of the longer noodles.

 

Drizzle on the dressing. I don't use a lot of dressing. I make just enough to flavor, not drown the salad.

Gently mix, then enjoy. 

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Rice Noodle Salad

salads

4 ounces rice noodles

  prepared to package directions; drained, cooled

2 tablespoons vegetable oil; I use grapeseed oil

2 tablespoons lime juice (fresh)

  I've also used lemon and even; orange juice

2 teaspoons fish sauce

1 teaspoon sugar

1/4-1/2 teaspoon red pepper flakes; or to taste

1 teaspoon fresh minced ginger

  salt; to taste

  freshly ground black pepper; to taste

  sesame seed oil; to taste

1 medium cucumber; seeded and diced

8  cherry tomatoes; cut into 4ths

1  green onion

  Thai basil optional; ripped into small pieces

Dice the cucumber and onion, quarter the tomatoes and put into a large

bowl.

Cook the noodles according to package directions, drain and cool. Depending

on noodle used, rinse under cold running water. Add to the vegetables.

In a small bowl, add the lime juice, fish sauce, sugar, red pepper flakes,

ginger, salt and pepper. Whisk in the oil, then add the sesame seed oil a

few shakes at a time tasting as you go.

Pour dressing over the noodles and vegetables. Gently toss and serve.

This can be topped with some Thai basil and or peanuts. 

When I make this salad for pot lucks or children, I cut the noodles into

smaller pieces using a pair of scissors. They are easier to cut right in

the bowl.

For me, I leave them long, I like the slurp factor of the longer noodle.

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And that's that