Rice Noodle Salad

Lynne Rossetto Kasper 

Serves 4

Noodles:

•  1 pound thick vermicelli rice noodles (about the thickness of a linguine pasta) 
•  4 quarts boiling water 

 Dressing:

• 1 cloves garlic, minced 
• ½ cup Thai or Vietnamese fish sauce (nuoc mam) 
•  2/3 cup water 
•  ½ cup fresh lime juice 
•  ½ cup rice vinegar 
•  2 T. brown sugar, or to taste 
•  Sriracha chili sauce to taste 

 Salad:

• ½ small head Napa Cabbage, thin sliced 
•  8 whole scallions, thin sliced 
•  handful of garlic scapes, thinly sliced on the diagonal 
•  handful of shiitake mushrooms, thinly sliced and sautéed in oil 
•  handful spinach leaves, thin sliced 
•  ¼ cup tight-packed cilantro, coarsely chopped 
•  ¼ cup tight-packed mint, coarsely chopped 
•  2 grilled chicken breasts, sliced thinly or shredded 
•  1 cup salted peanuts or cashews, coarsely chopped 

Cook rice noodles in boiling water according to package instructions, or until tender but not mushy. Drain in a colander, rinse with cold water, and set back in the bowl. Mix dressing ingredients in blender or food processor. Taste for chile, and sweet/tart balance. Pour into a serving bowl and set on table.

Toss vegetables and herbs with noodles. Mound on a large platter. Scatter with chicken or and peanuts. Garnish with a few sprigs of fresh cilantro.