Rice Noodle Salad


Photo: Cole Roberts

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Yield:

8.0 servings

Added:

December 10, 2009

Creator:

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Ingredients

8 ounces thin rice noodles
3 tablespoons fresh lime juice
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon mirin
1 tablespoon rice vinegar
1 small cucumber, sliced then halved
1 medium carrot, cut into small matchsticks
1/2 cup cilantro, roughly chopped
black sesame seeds

Preparation

1
Heat water in a pot to boiling.
2
Add the rice noodles, turn off the heat, and allow to soak for 10 minutes.
3
While the noodles are soaking, make the dressing by combining lime juice, sesame oil, honey, mirin, and rice vinegar. Set aside while you chop the veggies.
4
When the noodles are done cooking, drain under cool water.
5
In a large bowl, combine the cooled rice noodles with the veggies and dressing. Mix well.
6
Serve in individual bowls topped with a sprinkling of black sesame seeds.

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