Herbed Rice Noodles with Asparagus and Peanuts
Recipe by Emily Nguyen, Vietnamese Modern and Traditional Vietnamese Cuisine
4 servings
Ingredients
3 tablespoons of rice vinegar
1 tablespoon of sugar
1 onion, Spanish, finely sliced
9 oz of rice noodles, dried
2 bunches of asparagus
1/3 cup of mint leaves, fresh, chopped
1/3 cup of coriander leaves, fresh, finely chopped (or substitute fresh cilantro leaves)
1 medium cucumber, continental kind, peeled, seeded and thinly sliced
6 scallions, finely sliced
3 Roma tomatoes, finely diced
3/4 cup of roasted peanuts, lightly crushed
2 limes, juiced
2 teaspoons of fish sauce
2 teaspoons of olive oil
1/2 teaspoon of chili flakes, (or substitute red pepper flakes)
Instructions
- Whisk rice vinegar and sugar together, and pour over the finely sliced onion rings. Allow to marinate for 1 hour, tossing frequently.
- Cook noodles according to packet directions. (Usually, rice noodles need only to soak in boiling water for 5 minutes, otherwise, boil for 1-2 minutes then drain immediately and rinse under cold water.)
- Cut off the tough stalks of the asparagus, and cut remaining stalks into 1 inch lengths. Simmer asparagus in salted water for 2 minutes until bright green and crisply tender. Rinse in cold water to refresh.
- Toss noodles with reserved onion and vinegar mixture while still warm. Then, using kitchen scissors, cut noodles into manageable lengths (4 inches).
- Add the cooked asparagus to noodles along with chopped mint, coriander, cucumber, scallions, tomatoes and roasted peanuts and toss thoroughly.
- Whisk lime juice, fish sauce, oil and chili flakes together and drizzle over the noodle salad. Serve at room temperature.
