Asian Rice-Stick Noodle Salad

Here's a follow-up to the Asian noodles and tuna dish I posted a little bit ago. The other half was scared of this more adventurous dressing that uses fish sauce. (An ingredient that I like using...but God knows you don't want to take a sniff of the bottle. You'll swear off of it forever.)

Asian Rice-Stick Noodle Salad
Makes 4 servings.

1/2 pound rice-stick noodles (Substitute angel hair pasta if you'd like.)

Soak noodles in hot water to cover for 15 minutes to soften. While the noodles are soaking, bring 3 1/2 quarts salted water to a boil. Drain noodles in a colander and cook in boiling water 45 seconds or until just tender. Drain noodles and rinse under cold water to stop cooking. Drain noodles well.

For dressing:
1/3 cup Asian fish sauce
1/4 cup rice vinegar
3 tablespoons sugar
1 1/2 tablespoons freshly squeezed lime juice
3 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes

Stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, for at least one hour.

Cucumber, julienned
Green onions, thinly sliced
Cilantro leaves
Cooked chicken or shrimp if you'd like....
Toasted sesame seeds or chopped peanuts to garnish.

Toss noodles in dressing and divide among four bowls. Sprinkle with any or all of the ingredients suggested above and enjoy. Using chopsticks, but of course.