Almost Summer Rice Noodle Salad!!!
So good on a hot summer day and the leftovers were just as good for lunch or dinner the next day...Rice noodles, napa cabbage, scallions, carrot, cilantro leaves and roasted chicken breasts.The dressing was so light and salty but sweet.I'm sold on using fish sauce even though it sounds nasty, its not fishy at all...the cilantro gives the salad a bit of zing which was really good. Click on this picture to enlarge it...guaranteed to make your mouth water :-)
We added some crusty french bread and a cold beer and its the perfect summer dinner. It is very versital...I made several changes. She suggests lots of variations, subsituting shrimp for the chicken, you can swap out the cilantro for basil, I left out the peanuts and the chilies but I added eddamame. you could just add anything in your cupboard to this...mandarin oranges, spinach leaves, blanched and slivered snow peas.
so, from Orangettes site to my table...Almost-Summer Rice Noodle Salad
The recipe makes quite a bit of dressing, so you’ll have some left over; it will keep in the refrigerator for several days and can be used to marinate poultry, beef, pork, or seafood before grilling.
1 pound vermicelli rice noodles (roughly the thickness of linguine)
4 quarts boiling water
3 large cloves garlic, peeled
½ cup Thai or Vietnamese fish sauce
2/3 cup water
½ cup fresh lime juice
½ cup rice vinegar
¼ to ½ cup brown sugar, to taste
1 to 2 hot chilies (red bird, jalapeño, or serrano), seeded and minced, or to taste
6 to 8 leaves Napa cabbage, thinly sliced
8 scallions, thinly sliced
1 large carrot, peeled and shredded or julienned
½ cup tightly packed cilantro leaves, coarsely chopped
2 grilled or roasted chicken breasts, shredded
1 cup salted peanuts, coarsely chopped
Bring a large pot of water to a boil. Add the rice noodles and cook for 5 minutes, or until tender but not mushy. (my box of rice noodles suggested to remove the pot from the heat when the noodles are added. Just let them sit in the pot of water for 5 minutes then drain-it worked great)
Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl.
Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée them together. Taste, and if necessary, add more chile and adjust the sweet/tart balance. Pour the dressing into a serving bowl, and set it on the dining table.Toss the vegetables and cilantro with the noodles, and mound the mixture on a platter. Scatter the chicken and peanuts over the top, and serve. Traditionally, this salad is eaten in individual bowls, so invite your dining partners to scoop their own portion from the platter and dress it as they see fit. Serves 4-6.