Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro
This light summer salad is full of fresh, citrusy flavors.
Course: Salad
Cuisine: Asian
Servings: 4servings
Author: Gail Simmons
Ingredients
1shallotthinly sliced and separated into rings
2tablespoonsall-purpose flour
2tablespoonscanola oil
1 ½teaspoonssaltdivided
8ozvermicelli rice noodles
4 ¼cupsPure Leaf Unsweetened Iced Teadivided
4cupswater
1lemongrass stalkpeeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
¼cupcilantro leaves10 stems reserved
2-inchpiece of fresh gingerhalf sliced, half finely chopped
2small Thai chilesstemmed, seeded and chopped or ½ teaspoon chili flakes
2tablespoonssoy sauce
2tablespoonsfish sauce
2tablespoonsfresh lime juice
1tablespoondark brown sugar
1cucumbercut into matchsticks or shredded lengthwise on a mandoline
2medium carrotspeeled and cut into matchsticks or shredded lengthwise on a mandoline
6radishescut into matchsticks or shredded on a mandoline
¼cupmintcoarsely chopped
¼cupdry-roasted peanutscrushed
1poundcooked shrimp or shredded rotisserie chickenoptional
Instructions
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.
Notes
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.