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Monday, July 20, 2015

Rice Noodle Salad with Mint and Cilantro Recipe

To celebrate real and simple food, Top Chef judge and celebrity culinary expert Gail Simmons created a delicious pasta & rice recipe that is simple to make and will enhance your summer dining experience. This recipe will make 4 servings.

Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro
By Gail Simmons

1 shallot, thinly sliced and separated into rings
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 1/2 teaspoons salt, divided
8 oz vermicelli rice noodles
4 1/4 cups Pure Leaf Unsweetened Iced Tea, divided
4 cups water
1 lemongrass stalk, peeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
1/4 cup cilantro leaves, 10 stems reserved
2-inch piece of fresh ginger, half sliced, half finely chopped
2 small Thai chiles, stemmed, seeded and chopped or 1/2 teaspoon chili flakes
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon 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
1/4 cup mint, coarsely chopped
1/4 cup dry-roasted peanuts, crushed
1 pound cooked shrimp or shredded rotisserie chicken, optional

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 1/2 teaspoon salt.

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.

For dressing, combine reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining 1/4 cup Iced Tea in a blender or food processor and pulse until smooth.

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.

Note: Any remaining dressing can be stored in an airtight container in the fridge for up to a week and used on meat, fish and salads.

*** This is a guest post recipe ***

1 comment:

jopb said...

I have never used iced tea in any recipe. I want to try it. I just recently used Tea leaves in a marinade with other spices and now I have this delicious recipe from Gail Simmons.