RCI-ND.005.0125.001
Rice Noodle Salad with Pineapple Dressing
.
Prep20 min
Cook20 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- thin rice noodles7 oz
- 2 tsp
- 1 cup
- 1 cup
- ?2 cup chopped scallions (white and light green parts)1 unitabout 8
- ?2 cup chopped cilantro1 unit
- ?2 cup chopped fresh mint leaves1 unit
- head Boston lettuce1 mediumleaves separated
- lime1 unitsliced in half moons, for garnish
- 1 unit
- 1 cup
- ?2 cup low-sodium soy sauce1 unit
- ?3 cup coarsely chopped fresh ginger1 unit
- ?4 cup rice vinegar1 unit
- 2 unit
- vegetarian Thai green curry paste3 to 4 tsp
- 2 tsp
- cloves garlic6 mediumminced
Method
1
Bring a large pot of water to a boil. Add the thin rice noodles and cook until just tender, about 2-3 minutes, then drain and rinse under cold water to stop cooking. Set aside to cool completely.
2
Combine the pineapple juice, soy sauce, chopped ginger, rice vinegar, 2 tablespoons vegetable oil, Thai green curry paste, brown sugar, and minced garlic in a bowl. Whisk until smooth and the curry paste is fully incorporated. Set the dressing aside.
3
Place the cooled rice noodles in a large mixing bowl and drizzle with the 2 teaspoons vegetable oil, tossing gently to prevent sticking.
4
Add the diced red bell pepper, grated carrots, chopped scallions, cilantro, and fresh mint leaves to the noodles. Toss everything together until evenly distributed.
5
Pour three-quarters of the pineapple dressing over the noodle mixture and toss thoroughly, reserving the remaining dressing as a condiment.
2 minutes
6
Arrange the separated Boston lettuce leaves on a serving platter or individual plates as a bed.
7
Mound the dressed rice noodle salad onto the lettuce leaves and garnish with lime half-moons. Serve immediately with the reserved dressing on the side for guests to adjust to taste.