Ingredients
- 1 cup (3 ounces) snow peas, trimmed
- 1/2 pound rice vermicelli
- 1/4 cup coconut water
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 garlic clove, minced
- 1/2 tsp. kosher salt
- 1 tsp. Asian sesame oil
- 1 small red pepper, seeded and thinly sliced
- 2 Tbsp. pickled ginger, drained and thinly sliced
- 1/4 cup roughly chopped basil
- 1/4 cup roughly chopped mint
- 1/2 cup roasted peanuts, chopped
- 1 cup toasted unsweetened coconut flakes
- Siracha, for serving
- Read more: http://www.oprah.com/food/rice-noodle-salad-with-snow-peas-and-toasted-coconut-recipe#ixzz4lcsMv4bb
Preparation
Step 1
Bring a large pot of water to a boil over high heat. Add snow peas and cook until bright green, about 1 minute. With a slotted spoon, transfer to a colander, rinse with cold water, drain, and set aside. Add rice noodles to boiling water and cook until al dente, about 3 minutes. Drain noodles and put them back into pot. Fill pot with cold water, swish to cool the noodles, and drain. Repeat twice more and drain well.
Meanwhile, in a medium bowl, combine coconut water, soy sauce, vinegar, garlic, salt, and sesame oil. Pat snow peas dry with paper towels and cut diagonally into strips.
In a large bowl, using tongs, toss noodles with sauce, then add snow peas, pepper, ginger, basil, and mint. Divide salad among 4 bowls, topping each with peanuts and coconut flakes, and serve with sriracha.
Read more: http://www.oprah.com/food/rice-noodle-salad-with-snow-peas-and-toasted-coconut-recipe#ixzz4ljotJdfS