Courtesy of Gail Simmons.
Directions for: Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro
Ingredients
1 shallot, thinly sliced and separated into rings
2 Tbsp all-purpose flour
2 Tbsp canola oil
1 tsp salt, divided
8 oz vermicelli rice noodles
4 cups Pure Lead Unsweetened Iced Tea, divided
4 cups water
1 stalk lemongrass, peeled and trimmed into 2-3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
cup cilantro leaves, 10 stems reserved
2-inch piece of fresh ginger, half sliced and half finely chopped
2 small Thai chiles, stemmed, seeded and chopped or 1/2 tsp chili flakes
2 Tbsp soy sauce
2 Tbsp fish sauce
2 Tbsp fresh lime juice
1 Tbsp dark brown sugar
1 hothouse cucumber, cut into matchsticks or shredded lengthwise on a mandoline
2 medium carrots, peeled and cut into matchsticks or shredded lengthwise on a mandoline
6 radishes, cut into matchsticks or shredded on a mandoline
cup mint, coarsely chopped
cup dry-roasted peanuts, crushed
1 lb(s) cooked shrimp or shredded rotisserie chicken (optional)
Directions
1. Heat canola oil in a medium saut pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry shallots in oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with teaspoon salt.
2. In a large saucepan, combine 4 cups Iced Tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and remaining teaspoon salt and bring to a boil. Add rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.
3. For dressing, combine reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining cup Iced Tea in a blender or food processor and pulse until smooth.
4. Place noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken or shrimp (if desired) in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.
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