Categories: Asian
Ingredients
- For the Dressing:
- 1/4 cup rice vinegar
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1-inch piece ginger, minced
- 2 scallions, sliced (dark green parts reserved for topping)
- 1/2 to 1 small Thai green chile pepper, sliced
- For the Noodle Salad:
- 6 oz. rice noodles
- 2 tbsp plus 2 tsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp minced fresh lemongrass
- 1 large head broccoli, stalks peeled, cut into long florets
- 1/3 English cucumber, thinly sliced
- 1 celery stalk, thinly sliced
- 1 head Little Gem lettuce, shredded
- 1/2 cup shredded fresh mint
- Canned fried onions and roasted unsalted peanuts, for topping
Directions
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Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
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Make the noodle salad: Cook the noodles as directed; drain and set aside. Whisk 2 tbsp vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
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Heat the remaining 2 tsp vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
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Assemble the bowls: Divide the noodles among 4 shallow bowl; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.