Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, July 9, 2019

Summer Noodle Salad

I have to confess, I attempted to make Vietnamese summer rolls this week but the rice paper didn’t cooperate…talk about a frustrating experience. However, the Rt. 100 noodles I recently had at the Mehurons’ deli inspired me to throw all the summer roll ingredients together for what turned out to be a pretty awesome salad.

Fill a bowl with hot water and soak approximately 4 ounces of vermicelli rice noodles for approximately 10 minutes. Run under cold water, drain, and set aside. To make the dressing, stir together a little bit of vegetable and sesame oil, some soy sauce, rice wine vinegar, fresh lime juice, a pinch of cayenne pepper, and salt and pepper to taste.

For the salad, combine a third of a bunch each of roughly chopped basil, mint, and cilantro, some sliced radish, carrots, cucumber, and snap or snow peas. Pile the drained noodles on a cutting board, cut into quarters, then toss with the salad ingredients and dressing.

If you’re looking for more of a meal, add some thinly sliced cooked shrimp or pork.

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