Cold Rice Noodle Salad With Lime Dressing Food

COLD RICE NOODLE SALAD WITH LIME DRESSING

Steps:

• to make the dressing. Set aside, giving the sugar time to dissolve.
• (cabbage, carrots, cucumber, herbs, tofu or other protein) before cooking the noodles.
• For rice noodles, you can also follow my detailed instructions for how to cook rice noodles. Rinse the noodles briefly in cold water to chill.
• cabbage and carrots, cucumber, fresh herbs, peanuts, protein and dressing.

THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE

Steps:

• Gather the ingredients.
• In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
• Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
• Gather the ingredients.
• Lightly boil rice noodles until al dente , about 7 minutes.
• Drain the noodles.
• Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
• Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
• Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
• Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.

RICE NOODLE & TURKEY SALAD WITH LIME-CHILLI DRESSING

Steps:

• Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots, onion and herbs.
• To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
• Heat a non-stick frying pan or wok over a high heat until extremely hot. Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.

NOODLE SALAD WITH POACHED CHICKEN AND PEANUT-LIME DRESSING

Steps:

• For the Poached Chicken:.
• Fill a large, deep pan with water and add the soy sauce, ginger, garlic, cilantro, lemongrass, salt and pepper and bring to a rolling simmer over medium heat.
• Add the chicken breasts and bring the liquid back to a boil. Cook for a few minutes, then remove from the heat, cover, and let stand for about 15 minutes, until the chicken is cooked through.
• Remove the chicken from the poaching liquid with a slotted spoon and set aside. Let cool and then shred with two forks. (Don't throw that liquid out! You've now got a beautiful broth - cover and bring to a rolling boil for at least 5 minutes (just in case) then strain and serve. Add chicken or any veggies you like.).
• For the Peanut-Lime Vinaigrette:.
• Put all ingredients in a blender or food processor and mix until fully combined and smooth. Set aside (can be made a few days in advance and stored in the refrigerator).
• For the Noodle Salad:.
• Meanwhile, put the rice noodles in a large heatproof bowl and pour boiling water over to cover. Allow to soak for 10 minutes, until the noodles are tender. Drain and rinse with cold water. Return to the bowl.
• Add the carrots, cilantro, mint, scallions, peanuts, shredded chicken, and half the peanut-lime vinaigrette and toss (alternately, substitute 4 cups shredded rotisserie chicken or sliced tofu, raw or cooked). Taste and add more vinaigrette as needed.