This is becoming a summer staple for me. A spicy cold noodle salad
with cucumbers, onion and tomatoes

Photos here.
www.kokoscorner.photoshop.com

Step by step on my blog if interested


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Rice Noodle Salad

salads/dressing

4 ounces rice noodles
prepared to package directions; drained, cooled
2 tablespoons vegetable oil; I use grapeseed oil
2 tablespoons lime juice (fresh)
I've also used lemon and even; orange juice
2 teaspoons fish sauce
1 teaspoon sugar
1/4-1/2 teaspoon red pepper flakes; or to taste
1 teaspoon fresh minced ginger
salt; to taste
freshly ground black pepper; to taste
sesame seed oil; to taste
1 medium cucumber; seeded and diced
8 cherry tomatoes; cut into 4ths
1 green onion
Thai basil optional; ripped into small pieces

Dice the cucumber and onion, quarter the tomatoes and put into a large
bowl.

Cook the noodles according to package directions, drain and cool.
Depending on noodle used, rinse under cold running water. Add to the
vegetables.

In a small bowl, add the lime juice, fish sauce, sugar, red pepper
flakes, ginger, salt and pepper. Whisk in the oil, then add the sesame
seed oil a few shakes at a time tasting as you go.

Pour dressing over the noodles and vegetables. Gently toss and serve.

When I make this salad for pot lucks or children, I cut the noodles
into smaller pieces using a pair of scissors. They are easier to cut
right in the bowl.

For me, I leave them long, I like the slurp factor of the longer
noodle.


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/06/10
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