Categories: Asian

Ingredients

• For the Dressing:
• 1/4 cup rice vinegar
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1-inch piece ginger, minced
• 2 scallions, sliced (dark green parts reserved for topping)
• 1/2 to 1 small Thai green chile pepper, sliced
• For the Noodle Salad:
• 6 oz. rice noodles
• 2 tbsp plus 2 tsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp minced fresh lemongrass
• 1 large head broccoli, stalks peeled, cut into long florets
• 1/3 English cucumber, thinly sliced
• 1 celery stalk, thinly sliced
• 1 head Little Gem lettuce, shredded
• 1/2 cup shredded fresh mint
• Canned fried onions and roasted unsalted peanuts, for topping

Directions

1. Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.

2. Make the noodle salad: Cook the noodles as directed; drain and set aside. Whisk 2 tbsp vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.

3. Heat the remaining 2 tsp vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.

4. Assemble the bowls: Divide the noodles among 4 shallow bowl; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

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