Asian Noodle Salad
to be topped with grilled seafood
- 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
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