Asian Noodle Salad

Last week, I told you about the Spicy Charred Calamari that I made....this is the accompanying salad!

Asian Noodle Salad (Source: Chatelaine, June 2012)


Fine rice-vermicelli noodles
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons fish sauce
1 tablespoon sugar
1/2 cup chopped cilantro

In a large bowl, cover noodles completely with boiling water.  Let stand, stirring regularly until the noodles are your desired tenderness, approximately 5-7 minutes.

Meanwhile, in a small bowl, whisk together the lemon zest, lemon juice, fish sauce and sugar.  This will be your dressing.

Drain your noodles and rinse in cold water (very important to do this!).  Squeeze the excess water from the noodles (also very important!).  Put the noodles back in the bowl, and add your dressing and cilantro.  Mix well.

Serve the noodles, top with the Spicy Charred Calamari, and enjoy!

VERDICT:
I really enjoyed the noodles, so nice, light and FRESH tasting.  We love cilantro (which is a GOOD thing since it is growing wild in our back yard this year!) so I am always happy to find recipes that call for cilantro (hint...when you make tacos, if you mix onion, lime and cilantro together, it makes the onions OH so so so good, we always have to have our taco onions prepared that way!).