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Whisk 2 tablespoons vegetable oil, the juice of 2 limes, 2 teaspoons fish sauce, 1 teaspoon sugar, 1 chopped red chile pepper, 1 teaspoon minced ginger, and salt and pepper in a large bowl. Add 1 sliced Kirby cucumber and 5 sliced grape tomatoes. Cook 4 ounces rice noodles as the label directs; drain and rinse under cold water. Toss with the vegetables, along with some chopped basil, mint and cashews.
Photograph by Antonis Achilleos
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Photo: Spicy Asian Noodles Recipe
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By LSNewYork
New York
on August 27, 2012
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Good, relatively quick, summer dinner with lots of fresh ingredients from the garden. I added scallions and used cayenne pepper since I didn't have a fresh pepper. I also sauteed some shrimp in garlic with a little soy sauce and chinese chile sauce with garlic and placed them on top. I would make it again. Next time, though, I will not serve the liquid at the bottom of the bowl after tossing, as it made the dish too soupy.
By darlaotay_9388584
centennial, CO
on July 12, 2012
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My family loves it!
By djmoore3_8542423
belton,, TX
on September 24, 2010
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This was just too bland! No matter what spice I added it still tasted like plain rice noodles. The only reason I gave it two stars is that it might make a good base for another recipe. I boiled the noodles in chicken broth, added a serrano pepper, etc. etc.-still too bland!
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