Spring Noodle Salad

[mos]

This can be a vegetarian recipe if preferred!
Spring Noodle Salad
1 pound vermicelli rice noodles
8 cups lettuce (crispy romaine is a good choice)
4 carrots
1 lb tofu, cooked chicken or shrimp
1 spring onion or 6 green onions
6 to 8 stems fresh mint
6 to 8 stems fresh cilantro
Dipping Sauce (or dressing):
1 or 2 serrano, fresno, or bird’s eye chiles
1 clove garlic
2 tbs fish sauce
2 tbs fresh lime juice
2 tbs brown sugar (optional)
Make the dressing/dipping sauce: Cut the chile(s) into very thin rings. Peel and mince the garlic. Combine all the chiles and garlic with the fish sauce and lime juice, along with about 1/2 cup warm water. Stir in the brown sugar, if using, until it dissolves. Let the sauce sit while you make the salads.
Bring a large pot of water to a boil. Add the noodles and cook until tender, about 2 minutes. Drain and rinse with cold water. Set aside. Divide between 4 to 6 large bowls.
Rinse the lettuce clean and pat or spin it dry. Divide the lettuce evenly between the bowls.
Peel and shred carrots (any grater will do, or cut into skinny julienne matchsticks using a sharp knife or a kitchen mandoline), divide the carrots evenly between the bowls.
Top each salad with tofu, chicken, or shrimp.
Finely chop or thinly slice the onion(s) and divide the onions evenly between the bowls.
Cut the mint into skinny ribbons and sprinkle over the salads.
Tear off the cilantro leaves from their stems and sprinkle them over each bowl.
Serve the salads with the spicy dressing on the table and allow each diner to drizzle the spicy dressing on their salad to taste. Serves 4-6

[jayjoe1001]

I’m not familiar with Bird’s eye chilis, do you have to get them at a special market, like an Asian market or latino market??

[mos]

It’s very hot Asian pepper that can be found at most Asian markets. If ‘heat’ is not your thing, just add a few healthy dashes of roasted red pepper flakes instead. It will give you a bit of a “kick” but not anything that a few sips of water couldn’t handle;-D Let us know what you decide to try! My vegetarian sister has made my recipe with tofu and she said it was great so I included the option and she doesn’t like heat, but likes a little “kick” so shared with me how she adapted my recipe with the flakes. I figure if it works for her it will work for everyone! LOL!

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