FRESH ASIAN NOODLE SALAD

There is extra dressing here because it holds well in the refrigerator for several days and makes a fine marinade for poultry, beef, pork, and seafoods of robust character. Save time by slicing all the vegetables together in two batches.

FOR THE NOODLES:
1 pound thick vermicelli rice noodles (about the thickness of a linguine pasta)
4 quarts boiling water
FOR THE DRESSING:
3 cloves garlic
1/2 cup Thai or Vietnamese fish sauce (nuoc mam)
2/3 cup water
1/2 cup each fresh lime juice and rice vinegar
1/2 cup brown sugar, or to taste
1 to 2 fresh Jalapeno chiles, seeded and minced, or to taste
FOR THE SALAD:
6 to 8 leaves Napa or Green Cabbage, thin sliced
8 whole scallions, thin sliced
1 large carrot, cut into thin slivers
handful spinach leaves, thin sliced
1-1/2 cups diced jicama or water chestnuts
1/2 tight-packed cup basil or coriander leaves, coarsely chopped
1/2 green papaya, or 2 oranges, peeled and thin sliced (optional)
2 grilled chicken breasts, or 1/2 pound cooked shrimps (optional)
1 cup salted peanuts, coarsely chopped

Place rice noodles in a large bowl and cover with boiling water. Let stand about 5 minutes, or until tender, but not mushy. Drain in a colander, rinse with cold water, and set back in the bowl.

Mix dressing ingredients in blender or food processor. Taste for chile, and sweet/tart balance.

Pour into a serving bowl and set on table.

Toss vegetables, herbs, and fruit with noodles. Mound on a large platter. Scatter with chicken or shrimps (if using), and peanuts. Garnish with a few sprigs of fresh basil or coriander if desired.

Serve, inviting everyone to spoon the dressing over their salads. Traditionally the salad would be eaten from individual bowls.

Servings: 4
Source: Lynne Rossetto Kasper