Calf Roping
Watermelon Salad

Rice Noodle Salad

This is becoming a summer staple for me. A spicy cold noodle salad with cucumbers, onion and tomatoes. 

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Let's get the noodles going and make the spicy dressing. 


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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. 

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 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. 

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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. 

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 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. 

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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.

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

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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.

** Exported from Now You're Cooking! v5.84 **


And that's that


 
 

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