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Rice Noodle Salad with Ginger
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 oz. rice vermicelli (noodles)
boiling water
2-3 green onions, sliced
1/4 cup grated fresh ginger root
1 tablespoon chopped shallot
2 tablespoons soy sauce
2 tablespoons lemon or lime juice
1/2 cup salted peanuts
10-15 cilantro leaves, for garnish
2-3 fresh mint leaves, snipped
1 - 2 small red chilies, chopped, or sprinkles of dried red chili flakes
Soak the vermicelli in hot water for 10 - 15 minutes. Drain. Cool. Cut into pieces and put into a beautiful bowl. Slice the onions, grate ginger, dice shallots and mix into the noodles along with the soy sauce, lemon or lime juice, and crushed peanuts. Sprinkle with the coriander leaves, mint leaves, and red chili. (as desired)
Recipe created 1997-06-10.
