Rice Noodle Salad
By: Cole Roberts
Published: Thursday, December 10, 2009 - 5:19pm

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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