Vietnamese Rice Noodle Salad

Throw some grilled fish in here for a bigger meal, but this makes a great light lunch or late-night dinner as-is, and nothing says spring like fresh, light meals!

Leftovers work great as spring roll filling.

Vietnamese Rice Noodle Salad

Serves 3-4

For the dressing:
3 tablespoons freshly squeezed lime juice
3 tablespoons seasoned rice vinegar

1 teaspoon freshly grated ginger
2 cloves finely minced garlic (about 2 teaspoons)
2 teaspoons finely minced serrano or jalapeno chile
3 tablespoons fish sauce

For the salad:
8 ounces rice noodles (can substitute udon, ramen, or angel hair pasta if you prefer)
6 ounces white mushrooms, wiped clean and chopped
4 cups chopped spinach
4 medium carrots, cut into short, thin matchsticks
1/4 cup chopped mint leaves
1/4 cup chopped cilantro
3 tablespoons minced green onion (from 2 to 3 stalks)

4 tablespoons chopped peanuts
Lime wedges for serving

To make the dressing, whisk all ingredients together. Will keep well covered in the fridge for several days.

Cook the rice noodles according to instructions. Drain, rinse well with cold water, and drain again.
Meanwhile, heat a small skillet over medium heat. Add the olive oil, and then the mushrooms and 2 to 3 tablespoons of the prepared dressing. Cook for 5 minutes, or just until the mushrooms are soft.
To serve, toss cooked noodles with several tablespoons dressing. Toss the spinach with a tablespoon of dressing, and set atop the noodles. Add carrots, mint, cilantro, and green onion to taste. Top with warm mushrooms, peanuts, another drizzle of dressing, and a squeeze of lime

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