prep time: tbd
cook time: tbd
servings: 4 - 6
2 ounces rice vermicelli or thin rice noodles for stir fry
1/4 cup rice vinegar
2 teaspoon soy sauce
1 large red beet - peeled and grated
1/2 cup chopped cilantro
3 tablespoon slivered mint leaves
2 tablespoons slivered basil
1 - 2 tablespoon minced pickled ginger
2 teaspoons grated orange zest
1. place the rice noodles in a large bowl and cover with hot water. soak for 20 minutes, or until pliable. bring a large pot of water to boil. drain the noodles and add to the boiling water. boil 1 minute and drain. rinse with cold water and transfer to a bowl. using kitchen scissors, cut the noodles into 2-inch lengths. toss with 2 teaspoons of the rice vinegar and the soy sauce.
2. place the grated beets and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. add the noodles, pickled ginger and orange zest and toss together. taste and add salt if desired.
3. line plates with lettuce leaves and top the lettuce with the salad.
new york times, october 2013