Because rice noodles are so easy to cook, we have been using them for a lot of our meals lately. After a day of wandering around Budapest and indulging in foie gras at lunch we went came home ready for a light, veggie heavy dinner. It was late and we were hungry for something quick. This salad was just what we had been looking for, it was light and full of fruits and veggies and came together in a matter of minutes.
Sweet & Spicy Rice Noodle Salad
Serves 4
2 Cloves Garlic
10 Basil leaves
1/2 Lemon
1 TBSP Apple Cider Vinegar
1 Small Cucumber
1 Nectarine
1 Red Bell Pepper
1 Jalapeño
1/2 Onion
1 bundle of Rice Noodles
1 head of Leaf Lettuce or Romaine
Heat about 2 cups of water to boiling. Break up the rice noodles and add noodles to the boiling water. Allow rice noodles to sit until soft, about 10 minutes. Meanwhile, prepare other ingredients. Mince the garlic and thinly slice the basil. Juice the lemon and toss lemon juice, apple cider vinegar, garlic and basil leaves together. Wash and chop the nectarine, cucumber, red bell pepper, and onion into bite sized pieces. Mince the jalapeño. Toss the chopped nectarines with the vegetables and the garlic/basil mixture. Mix well. Wash and tear the lettuce into bite sized pieces. When the noodles are soft, drain them well and toss with the vegetables. Serve vegetables and rice noodles over the lettuce.
