Chilled chili oil rice noodle salad
Yeung Man Cooking · ♥ 4.2K likes · 79.5K views · 8 min video
Read about rice noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ lb flat white rice noodles
- toasted sesame oil
- black rice vinegar
- 2 tbsp soy sauce
Make the dressing: a splash of toasted sesame oil, a splash of black rice vinegar, 2 tbsp soy sauce and a generous tablespoon of chili oil; mix.
Mixing the chili oil dressing
- 1 tbsp chili oil
- 80 g cucumber
Slice about 80 g cucumber into matchsticks and a quarter apple thinly.
- ¼ whole apple
- 15 g cilantro
- 8 g fresh basil
Chop about 15 g cilantro; roughly tear 8 g fresh basil.
Cook the flat rice noodles to package instructions, stirring occasionally so they do not stick; strain and rinse in cold water to stop the cooking.
Toast 2 tbsp peanuts in a frying pan over medium heat for a few minutes; turn off the heat, add 1 tbsp white sesame seeds and toss.
- 2 tbsp peanuts
- 1 tbsp white sesame seeds
Top the salad with the peanuts and sesame seeds and pour over the chili oil dressing.