Zesty Thai Noodle Salad

Zesty Thai Noodle Salad

Ingredients

• 1 (8 ounce) package dried rice noodles
• 1 tablespoon olive oil
• ¼ head romaine lettuce, chopped
• ¼ red bell pepper, diced
• ¼ cup chopped red onion
• 3 green onions, chopped
• ¼ cucumber, diced
• 2 tablespoons chopped fresh basil, or to taste
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 (1 inch) piece fresh ginger root, minced
• ¼ jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• ⅓ cup olive oil
• ¼ cup rice vinegar
• ¼ cup soy sauce
• ¼ cup white sugar
• 1 lemon, juiced
• 1 lime, juiced
• 1 teaspoon salt
• ¼ teaspoon ground turmeric
• ¼ teaspoon paprika

Method

1. Boil water in a bowl and immerse the rice noodles; cover and let them soften for approximately 10 minutes. Drain and drizzle with 1 tablespoon of olive oil, tossing to evenly coat.
2. In a large mixing bowl, combine chopped romaine lettuce, diced red bell pepper, sliced red onion, chopped green onions, diced cucumber, fresh basil, cilantro, minced ginger, chopped jalapeno, and minced garlic with the prepared rice noodles.
3. In a separate bowl, whisk together 1/3 cup of olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika. Pour this dressing over the noodle and vegetable mixture and toss everything well to combine.