- 8 oz. rice vermicelli noodles
- 3 tablespoons vegetable oil, divided
- 1 large shallot, thinly sliced into rings
- Kosher salt
- 6 scallions, thinly sliced
- 1 1/2 tablespoons finely chopped garlic
- 1 1/2 tablespoons finely chopped ginger
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 cucumber, halved lengthwise, seeded, sliced
- 1 large carrot, peeled, grated
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5–10 minutes; drain. Rinse under cold water, drain well, and transfer to a large bowl. Cook vermicelli in a large pot of boiling water according to package instructions; drain and rinse with cold water. Drain well and transfer to a large bowl.
Heat 2 Tbsp. oil in a medium skillet over medium-high heat; add shallot and cook, stirring, until brown and crisp, about 3 minutes. Using a slotted spoon, transfer shallot to a paper towel–lined plate and season with salt.
Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Add scallions, garlic, and ginger and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.
Add soy sauce, lime juice, vinegar, honey, and sesame oil to scallion mixture; whisk to combine. Add vermicelli, cucumber, carrot, cilantro, and mint and toss to coat.
Recipe by Paula Disbrowe