Thin Rice Noodle, Hot Pepper, and Cilantro Salad
4 servings
7 minutes
A light salad in every sense of the word, you don't even have to go near the stove: to soften thin rice noodles, or funchose, slightly but remain firm, just pour boiling water over them. The main thing in this basic recipe is precisely this balance of firmness, tenderness, and spiciness. And everyone can interpret the salad's plot in their own way: shrimp or tofu, radish, and fresh cucumber, cut into thin strips, will look great in it. By the way, shrimp and tofu can be marinated in the sauce for a few minutes before adding to the salad. If the dressing seems too salty, just reduce the amount of fish sauce.
1
Soak the noodles in freshly boiled salted water for three minutes, then rinse the noodles with cold water.
- Rice noodles: 400 g
2
Grate the zest of one lime, squeeze the juice from all three limes. Mix the juice and zest with sunflower and sesame oil and fish sauce.
- Lime: 3 pieces
- Sunflower oil: 50 ml
- Sesame oil: 50 ml
- Fish sauce: 4 tablespoons
3
Pour the sauce over the noodles and mix with thinly sliced chili peppers, onion, garlic, and cilantro.
- Rice noodles: 400 g
- Chili pepper: 2 pieces
- Spring onion: 100 g
- Garlic: 4 cloves
- Cilantro: 50 g
