Crispy Rice Noodle Salad


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Nobody can resist this simple but delicious combo of rice noodles topped with fresh greens and a tangy dressing.

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Preparation Time: 
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Serves 4
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For the rice noodles
2 cups rice noodles
oil for deep-frying

For the dressing
1/2 cup grated jaggery (gur)
1 1/2 tsp tamarind (imli) pulp
2 tbsp roasted peanut powder
1 tsp chilli powder
1 tsp black salt (sanchal)

To be mixed into a salad
1/2 cup grated carrot
1/2 dozen shredded cabbage (green and red)
1/2 cup thinly sliced spring onions whites
1/5 cup finely chopped spring onion greens
1/4 cup thinly sliced yellow capsicum
salt to taste


    For the rice noodles

    1. Deep-fry the rice noodles in hot oil. Drain on absorbent paper and keep aside.

    For the dressing

    1. Combine all the ingredients with ¾ cup of water in a small pan and simmer till the mixture thickens.
    2. Keep aside to cool.

    How to proceed

    1. Place the fried noodles on a serving plate, top with the salad and pour the dressing over it.
    2. Serve immediately.
    RECIPE SOURCE : NoodlesBuy this cookbook
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