ROMANIA
SCHOOL :
ALEXANDRU PAPIU
Ingredients
• 6 ounces wide bean thread noodles
ILARIAN HIGH SCHOOL,
•
1 small garlic clove, finely grated
DEJ
•
1/4 cup fish sauce (such as nam pla or
nuoc nam)
•
3 tablespoons fresh lime juice
•
2 tablespoons unseasoned rice vinegar
•
1 tablespoon sugar
•
2 teaspoons finely grated peeled ginger
•
1/4 Teaspoon freshly ground black pepper
•
1 large daikon (Japanese white radish;
about 1 pound), julienned
•
1 English hothouse cucumber, thinly sliced
•
2 large carrots, peeled, julienned
•
1/4 cup vegetable oil
•
1 cup torn fresh cilantro, divided
•
3/4 cup unsalted, dry-roasted peanuts,
coarsely chopped, divided
Main Course
Preparations
1.
2.
3.
Place noodles in a large bowl and add boiling water to
cover. Let noodles soak until tender but not mushy, 15–
20 minutes; drain. Rinse under cold water and drain well.
Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger,
and pepper in another large bowl. Add daikon,
cucumber, and carrots; toss to combine. Let sit 10
minutes.
Add noodles, oil, half of cilantro, and half of peanuts to
bowl; toss to combine. Top salad with remaining cilantro
and peanuts.
DO AHEAD: Vegetables can be pickled 2 days ahead.
Cover and chill.
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CAMELIA RODILĂ