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Asian Noodle Salad


to be topped with grilled seafood

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  • 125 g fine rice-vermicelli noodles
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1/2 c chopped cilantro



Step 1

Cover noodles completely with boiling water in a large bowl. Let stand, stirring frequently until tender, 5-7 min.
Whisk lemon zest with juice, fish sauce and sugar in a small bowl. Drain noodles and rinse with cold water. Squeeze excess water from noodles. Return to bowl.
Add dressing and cilantro to noodles. Toss until evenly coated. Distribute among 3 plates. Top noodles with seafood

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