Herbed Rice Noodles with Asparagus and
Small Spanish onion, finely sliced
Dried rice noodles
Mint leaves (chopped)
Coriander (cilantro) leaves (chopped)
Small cucumber, peeled, seeded and thinly sliced
Green onions (scallions), finely sliced
Beefsteak tomatoes, finely diced
Roasted peanuts, lightly crushed
Nuoc Cham (fish sauce)
First, beat the rice vinegar and sugar
together, and pour the mixture over the finely sliced onion rings. Allow
to marinate for 1 hour, tossing frequently.
Cook noodles according to package
directions (usually, rice noodles need only to soak in boiling water for
5 minutes, otherwise, boil for 1 - 2 minutes then drain immediately, and
rinse under cold water)
Cut off the tough stalk of the asparagus
in salted water for 2 minutes until bright green and crisp-tender. Rinse
in cold water to refresh.
Toss the noodles with the reserved
onion-and-vinegar mixture while still warm. Using kitchen scissors, cut
the noodles into manageable lengths.
To the noodles, add the cooked asparagus,
chopped mint, coriander leaves, cucumber, green onions (scallions)
tomatoes and roasted peanuts. Toss thoroughly.
Whisk the lime juice, fish sauce, oil and
chili flakes together and drizzle over the noodle salad. Serve at room