Ingredients
1/4
cup rice vinegar (not seasoned)
1
carrot, coarsely shredded
2
scallions, thinly sliced crosswise
1
cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4
cup chopped unsalted dry-roasted peanuts
Directions
1.
Soak noodles in hot water 10 minutes, then drain in a large sieve.
2.
Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
3.
Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.
Columbus Restaurants
