Thai Rice Noodle Salad

Just made it up 5 minutes ago and it’s really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

INGRIDIENT

1 (8 ounce) package dried rice noodles

1 tablespoon olive oil

¼ head romaine lettuce, chopped

¼ red bell pepper, diced

¼ cup chopped red onion

3 green onions, chopped

¼ cucumber, diced

2 tablespoons chopped fresh basil, or to taste

2 tablespoons chopped fresh cilantro, or to taste

1 (1 inch) piece fresh ginger root, minced

¼ jalapeno pepper, seeded and minced

2 cloves garlic, minced

⅓ cup olive oil

¼ cup rice vinegar

¼ cup soy sauce

¼ cup white sugar

1 lemon, juiced

1 lime, juiced

1 teaspoon salt

¼ teaspoon ground turmeric

¼ teaspoon paprika

DIRECTION

Step: 1

Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.

Step: 2

Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.

Step: 3

Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

NUTRITION FACT

Per Serving: 472 calories; protein 3.9g; carbohydrates 65.2g; fat 21.9g; sodium 1591.5mg.

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