NOW THIS WILL INSPIRE YOUR TASTE BUDS WITH AN ASIAN KICK. ENJOY DAN:

ASIAN SALAD WITH RICE VERMICELLI AND VEGTABLES WITH SPICY LIME SAUCE by CHEF DAN:


Serves 2



INGREDIENTS:



1 cup hot water

1 tablespoon brown sugar

3 garlic cloves, minced

1 jalapeno pepper, seeded and minced

1 teaspoon (Shing Kee) chili garlic sauce or 1 tablespoon red curry paste or 1 tablespoon red pepper flakes

1 tablespoons fish sauce

3 teaspoons soy sauce

6 tablespoons lime juice



SALAD:

1. 2 cups shredded lettuce

2. 1/2 package rice noodles

3. 4 scallions

4. 1/2- cucumber, seeded and sliced

5. 2 carrots, grated

6. 2 tomatoes, chopped

7. A hand full about 4 tablespoons of fresh chopped herbs, mint, basil, cilantro, your choice

8. 3 tablespoons roasted peanuts, chopped



DIRECTIONS:

1. Dissolve sugar in hot water and let cool.

2. Stir in garlic, chilies, fish sauce soy sauce, and lime juice.

3. Whisk thoroughly to combine and set aside.

4. Place the noodles in boiling water and let rest 20 minutes.

5. Drain then gently toss with light drizzle of oil.

6. To assemble salad, place 2 cups shredded lettuce in the bottom of each serving bowl.

7. Mix I tablespoon chopped herbs into each bowl.

8. Divide the noodles evenly and nest them on top of the lettuce/herb mixture.

9. Ladle 4 tablespoons of dressing into each bowl.

10. Arrange vegetables on top of the noodles and sprinkle with remaining herbs.

11. Drizzle with more dressing and top with roasted peanuts.



ENJOY DAN: hallelujah