After our evening of Asian sinfulness, I had leftover rice noodles and assorted Vietnamese Spring
Roll fillings, along with that delicious Peanut Sauce. What to do, what to do? But, of course! Rice Noodle Salad.
Next Day Cold Rice Noodle Salad with Peanut Sauce
1 small package rice noodles, cooked and cooled (about 2 1/2 cups cooked)
about 1 cup thinly sliced veggies (cucumbers, zucchini, carrots, red pepper, green onion, etc)
a few sprigs of cilantro and/or mint, torn to smaller bits, plus a few more for garnish
1 cup Peanut Sauce (recipe follows), room temperature (start with the least amount, but add more if you like it a bit saucy)
Place all ingredients in a medium bowl and mix until sauce coats everything. Let sit room temp for 20 minutes to let the flavors become friends. Enjoy.
Vietnamese Peanut Sauce (for the dipping of Fresh Spring Rolls or for this salad)
1 tbs peanut oil
2 garlic cloves, minced
1 tsp chili paste or sriracha sauce (optional)
2 tbs tomato paste
1/2 c broth or water
2-3 tbs peanut butter
3/4 tsp sugar
1/2 cup hoisin sauce
Heat oil and add garlic, chili paste, and tomato paste. Cook until garlic is golden brown. Add the broth, peanut butter, sugar, and hoisin sauce. Whisk untill the mixture is smooth. Let it come to a nice rolling bubble, then reduce heat and let simmer 3 minutes, stirring frequently. Let cool before serving with Vietnamese Spring Rolls or for the Cold Rice Noodle Salad.
And one more sushi pic, because jealousy if very becoming of you.