The first time I cooked rice noodles, it went horribly wrong. I often do not read packaging instructions only because I love diving in + getting to work. So predictably I did not read to package + ended up boiling the noodles until they fell apart in the peanut soy sauce I made for them.
They were a disaster.
This time I read the instructions, but promptly degraded them + used an entirely different technique. Thin rice noodles are delicate + cook quickly, so all you need to do is pour boiling water over them to cook.
Are college students aware of this? Instant ramen would be out of business if they all knew...just saying.
This noodle salad is brighter + healthier than sodium-rich instant noodle, tossed with carrots + a slightly sour vinaigrette. If you don't have a spiral vegetable slicer, don't freak out! Just go out + buy a spiral vegetable slicer. Problem solved, you're welcome.
Rice Noodle + Carrot Salad
- 8 ounces dried rice noodles
- 5 carrots, whole + peeled
- 3 tablespoons rice wine vinegar
- 1/2 lime, juice
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- 2 tablespoons scallion, chopped
- Pinch of red pepper flakes
- Bring 4 cups of water to a boil. Place the rice noodles in a large dish. Once boiled, add pour the water over the noodles to soak. Keep the noodle submerged in the water for 4-6 minutes until soft with a slight bite. Drain the noodles + rinse under cold water.
- Using a spiral vegetable slicer, spiral each carrot using a thin setting. Add the carrots to the large bowl.
- Prepare the vinaigrette. Whisk together the rice wine vinegar, lime juice + sesame oil. Whisk the olive oil in a slow, steady stream to emulsify.
- Pour the vinaigrette over the noodles + carrots. Add the mint, scallion + red pepper flake. Toss thoroughly to combine.