This refreshing salad is perfect for a simple supper on a hot summer night—it’s low-fat, quick to prepare and involves a minimum amount of cooking. You can find rice stick noodles at Asian markets or in the ethnic section of many supermarkets.
Serves 4 as an entrée
One 7-ounce package thin rice stick noodles (also called mi fun, rice flour noodles or Chinese long rice vermicelli)
1/2 cup unseasoned rice vinegar
1 tablespoon toasted sesame oil
1/4 cup sugar
1 teaspoon kosher salt
1 cup fine julienne of English cucumber (about 1 cucumber)
1 cup fine julienne of carrot (about 1 large carrot)
1/2 to 1 pound cooked bay shrimp
1 tablespoon toasted black or white sesame seeds
Bring 3 quarts of water to a boil. Add the rice sticks, stir and cook for 3 minutes, stirring often. Drain the rice sticks in a colander and rinse with cold water until the noodles are cool. Transfer the noodles to a metal bowl and cut into 2-inch lengths with a pair of scissors; set aside.
In a large mixing bowl, combine the rice vinegar, sesame oil, sugar and kosher salt, whisking until the sugar and salt are dissolved.
Toss the cooked noodles in the rice vinegar dressing; add the cucumber, carrot and shrimp. Toss with your fingers to combine the ingredients. Cover and refrigerate for 1 hour or up to 24 hours.
Sprinkle with the toasted sesame seeds just before serving. Refrigerate any leftovers.