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Rice Noodle Dish
Method
- Whisk vinegar and sugar in medium bowl to blend.
- Add onion rings and toss to coat.
- Cover and let stand at least 30 minutes and up to 4 hrs.
- Drain, reserving 2 tbsp. of vinegar mixture.
- Cook noodles in boiling water about 2 minutes until al dente.
- Drain and rinse under cold water. Drain well.
- Whisk lime juice, oil and crushed pepper in small bowl to blend.
- Stir in mint and cilantro.
- Cut noodles into 3-4 inch sections.
- Place 1/4 of the noodles into the bowl with the reserved vinegar mixture.
- Toss remaining noodles with the lime juice mixture.
- Mix noodles together with all remaining ingredients except peanuts.
- Sprinkle nuts over the top and serve immediately.
Ingredients:
1/4 cup - vinegar
1/4 cup - fresh lime juice
1/3 cup - chopped fresh mint
1/3 cup - chopped fresh cilantro
4 - green onions, thinly sliced
3 - plum tomatoes, seeded and chopped
1 tbsp - sugar
1/2 - medium sweet onion, cut into rings
8 oz - firm dried rice noodles
2 tsp - vegetable oil
1/2 tsp - dried crushed red pepper
1 - large cucumber, peeled, seeded and thinly sliced
2 tbsp - lightly salted peanuts, slightly crushed
1/4 cup - vinegar
1/4 cup - fresh lime juice
1/3 cup - chopped fresh mint
1/3 cup - chopped fresh cilantro
4 - green onions, thinly sliced
3 - plum tomatoes, seeded and chopped
1 tbsp - sugar
1/2 - medium sweet onion, cut into rings
8 oz - firm dried rice noodles
2 tsp - vegetable oil
1/2 tsp - dried crushed red pepper
1 - large cucumber, peeled, seeded and thinly sliced
2 tbsp - lightly salted peanuts, slightly crushed
RECIPES BY REHANA KHAMBATY
