Author Notes
Rice noodle salad recipe adapted from a recent Bon Appetit article. I've been topping it with Sarah Jampel's crispy sesame tofu, but so many proteins could work in place of the tofu. Grilled shrimp, I think, would be particularly good. I also think it's nice without any protein at all. —Alexandra Stafford
Continue After Advertisement
Ingredients
-
6 to 8 ounces
dried rice noodles
-
6 tablespoons
unsweetened, well-stirred coconut milk
-
3 tablespoons
fresh lime juice plus more to taste
-
1 tablespoon
fish sauce
-
2 teaspoons
brown sugar
-
1/4 cup
grapeseed or olive oil
-
pinch sea salt
-
6
radishes thinly sliced
-
1 cup
snap peas, membrane removed, thinly sliced on the bias
-
1 cup
finely chopped cilantro
-
6
scallions thinly sliced
-
1
jalapeño, thinly sliced, seeds and all if you like heat, seeded if you are sensitive
-
1
head Romaine, thinly sliced
-
protein of choice, optional: crispy tofu, grilled shrimp, chicken or beef, chopped nuts, see notes above
Directions
-
Bring a large pot of water to a boil. Add a big pinch of salt. Cook rice noodles according to package instructions, about 6 to 8 minutes. Taste before draining. Drain and rinse under cold water.
-
Stir together the coconut milk, lime juice, fish sauce and brown sugar. Drizzle in the olive oil while whisking to emulsify. Taste. Adjust as needed: add a pinch of salt if it tastes flat; if it tastes too tart, add a pinch more sugar; if it needs more bite, add more lime — I have been adding a pinch of salt and a squeeze more lime.
-
Place drained rice noodles in a large bowl. Add radishes, snap peas, cilantro, scallions, and jalapeño. Toss with the dressing to coat. Add the Romaine and toss again. Add protein of choice if using.
See what other Food52ers are saying.