Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro

This light summer salad is full of fresh, citrusy flavors.

Course: Salad

Cuisine: Asian

Servings: servings

Author: Gail Simmons

1 shallot thinly sliced and separated into rings
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 ½ teaspoons salt divided
8 oz vermicelli rice noodles
4 ¼ cups Pure Leaf Unsweetened Iced Tea divided
4 cups water
1 lemongrass stalk peeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
¼ cup cilantro leaves 10 stems reserved
2- inch piece of fresh ginger half sliced, half finely chopped
2 small Thai chiles stemmed, seeded and chopped or ½ teaspoon chili flakes
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon dark brown sugar
1 cucumber cut into matchsticks or shredded lengthwise on a mandoline
2 medium carrots peeled and cut into matchsticks or shredded lengthwise on a mandoline
6 radishes cut into matchsticks or shredded on a mandoline
¼ cup mint coarsely chopped
¼ cup dry-roasted peanuts crushed
1 pound cooked shrimp or shredded rotisserie chicken optional

Heat canola oil in a medium sauté pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry shallots in oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with ½ teaspoon salt.
In a large saucepan, combine 4 cups iced tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and remaining teaspoon salt and bring to a boil. Add rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.
For dressing, combine reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining ¼ cup iced tea in a blender or food processor and pulse until smooth.
Place noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken or shrimp (if desired) in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.

Any remaining dressing can be stored in an airtight container in the fridge for up to a week and used on meat, fish and salads.