"The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture." — Chef John
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1 (6.75 ounce) package
thin rice noodles
seasoned rice vinegar
Asian chili paste (sambal), or more to taste
green onions, chopped
carrots, cut into thin matchsticks
chopped fresh herbs (basil, mint, and cilantro)
grilled boneless, skinless chicken thighs
Fresno chile peppers, cut into rings
I thought it was great! I did not have fish sauce so I added soy sauce. I didn't have fresh herbs so i added dried herbs and I decided not to add sesame oil because I want it to be healthier! Still came out great!
I was a bit disappointed with this recipe. The dressing is lacking something, maybe more brown sugar,lime and ginger and a little oil? Also, the dressing just runs to the bottom of the bowl, the noodles didn't soak up the dressing even after having sat in the refrigerator overnight. (Another reviewer suggested some peanut butter in the dressing which is an excellent idea.) It is a difficult salad to plate and eat with the noodles being so long - I would break up the noodles a little before soaking them. I did serve this with grilled chicken but I used the recipe for Shoyu Chicken for the marinade for the chicken.
Cilantro is a love-it or hate-it herb. I happen to HATE it. I left it out, and used siracha in place of the sambal. After they were softened, I used my kitchen shears to cut the noodles uop into smaller legnths. To up the veggies, I used half again as many carrots and about 1 cup of steamed edamame. Doubled the dressing and put it all in a "tupperware" bowl. Stuck it in the fridge and before I went to bed, I turned the bowl upside down to let the dressing run back through the noodles. I got n ice saturation of flavor that way and it was perfect to put in a smaller bowl to take for lunch the next day. I also had if for dinner the same evening with leftover ribeye thinly sliced on top. Nice make-ahead light supper for us. Will do again.
Made it Loved it! Might try it with thicker noodles next time and might try stirring in a spoonful of peanut butter into the sauce. The cilantro really made it.
This was a big hit at our last gathering. Just a lovely blend of spicy, tangy, and sweet.
I really like that recipe , instead of the chicken I put shrimp.
Quite nice, just the right hint of spicy with the mint/cilantro/basil there to cool it down. I have bad luck with match-sticking carrots so I just shaved them. I imagine that if I didn't have any sambal in my pantry I could have just used sriracha in its place. Also, next spring/summer thinking of using fresh thai basil vs. the italian flat leaf my grocer carries.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Rice Noodle Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
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