Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


  • 1 Tbs. granulated sugar
  • 3 Tbs. chopped peanuts
  • 6 oz. medium-width rice noodles
  • 1/3 cup grated carrots
  • 1 cup fresh bean sprouts
  • 1 cup shredded romaine lettuce
  • ¼ cup roughly chopped or small whole fresh mint leaves
  • + 8 more ingredients
    • ¾ cup peeled, seeded, and diced cucumbers
    • ¼ cup roughly chopped or small whole fresh cilantro leaves
    • 2 tsp. finely grated or very finely minced fresh ginger
    • 2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
    • 2 small garlic cloves, minced
    • 2 Tbs. rice vinegar
    • 3 Tbs. fresh lime juice
    • 2 Tbs. fish sauce

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

View full recipe at Fine Cooking


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