Name: Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro
Yield: 4 servings
Ingredients: 1 shallot, thinly sliced and separated into rings; 2 Tbsp all-purpose flour; 2 Tbsp canola oil; 1 ½ tsp salt, divided; 8 oz vermicelli rice noodles; 4 ½ 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; ¼ 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 ½ 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; ¼ cup mint, coarsely chopped; ¼ cup dry-roasted peanuts, crushed; 1 lb(s) cooked shrimp or shredded rotisserie chicken (optional)

Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro

Yields

4 servings

Courtesy of Gail Simmons.

ingredients

shallot, thinly sliced and separated into rings

Tbsp all-purpose flour

Tbsp canola oil

1 ½

tsp salt, divided

oz vermicelli rice noodles

4 ½

cups Pure Lead Unsweetened Iced Tea, divided

cups water

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

small Thai chiles, stemmed, seeded and chopped or ½ tsp chili flakes

Tbsp soy sauce

Tbsp fish sauce

Tbsp fresh lime juice

Tbsp dark brown sugar

hothouse cucumber, cut into matchsticks or shredded lengthwise on a mandoline

medium carrots, peeled and cut into matchsticks or shredded lengthwise on a mandoline

radishes, cut into matchsticks or shredded on a mandoline

cup mint, coarsely chopped

cup dry-roasted peanuts, crushed

lb(s) cooked shrimp or shredded rotisserie chicken (optional)

Ingredient Substitution Guide

directions

Step 1

Heat canola oil in a medium sauté 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 ½ teaspoon salt.

Step 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.

Step 3

For dressing, combine reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining ¼ cup Iced Tea in a blender or food processor and pulse until smooth.

Step 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.

Rate Recipe

My rating for Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro

Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter