Rice Noodle Salad

Rice Noodle Salad
Photo by Scott Phillips


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

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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