Master Recipe for Cool Noodle Salads

Master Recipe for Cool Noodle Salads
Photo by Ben Fink

Ingredients

  • 1/3 to ½ cup roughly chopped or small basil or Thai basil leaves
  • 8 oz. dried rice vermicelli
  • 1-½ cups peeled, seeded, and julienned cucumber
  • 1 recipe for Warm Lemon Grass Shrimp, Vietnamese Grilled Pork, or Stir-Fried Vegetables.
  • 12 sprigs fresh cilantro
  • 2 cups washed and shredded romaine, red, or green leaf lettuce
  • 2 Tbs. chopped roasted peanuts
  • + 3 more ingredients
    • 2 cups fresh, crisp bean sprouts
    • 1/3 to ½ cup roughly chopped or small whole mint leaves
    • Nuoc cham (Vietnamese Dipping Sauce)

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate. Set peanuts aside. Make 1 recipe nuoc cham and refrigerate. Bring a medium potful of water to a rolling boil. Add...

View full recipe at Fine Cooking

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