Rice Noodle Salad



3 T. rice vinegar

3 T. lime juice

3 T. fish sauce

2 tsp. toasted sesame oil

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

1 serano chile, seeded and chopped

2 medium carrots, cut into 3 inch lengths and julienned

2 small cucumbers, cut into 3 inch lengths and julienned

1 8oz package of rice noodles

In a large bowl, combine the vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and serrano chile and stir to combine. Toss in the carrots and cucumbers and allow to sit at room temperature for 15 minutes for flavors to combine.

Bring a large pot of water to boil. Prepare the noodles according to package directions. Drain and rinse the noodles with cold running water. Toss the vegetables with the noodles and serve.