Recipe for Vietnamese Noodle Salad 
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Yield:
4 to 6
Ingredients:
Amount Ingredient
1/2 lb rice noodles
(rice sticks)
1/2 cup cucumber, peeled
and diced
1/2 lb small cooked shrimp
2 x scallions, trimmed and sliced
diagonally
1/2 cup peanut or vegetable oil
1/4 cup white vinegar
4 tsp sugar
1 dsh Chinese chili oil
2 tbl fresh mint,
chopped, or
1 tbl dried
1/2 cup roasted, unsalted pea-
Instructions:
Instructions: Soak rice noodles in warm water for 15 minutes.

Drain, and cook in boiling salted water for 1 min- ute or until tender but still firm. Drain, and rinse thoroughly with cold water. Place in a serving bowl. Add cucumber, shrimp and scallions.

In a small saucepan, stir together oil, vinegar, sugar and chili oil over low heat until sugar has dissolved. Pour over rice-noodle mixture; add mint and toss. Sprinkle peanuts over top.

Serve immediately, or refrigerate for up to 2 hours.

Serves 4 to 6

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