Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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