Spicy Rice Noodle Salad (Recipe)

During the last heat wave, I was forced to get my creative juices flowing to come up with a recipe that did not require any stove or oven cooking, but was still hearty enough for dinner. This turned out to be a hit in my household, with my co-workers and also satisfied my personal need for savory, sweet, crunchy and spicy food. This can also be made ahead and stored in the fridge for a pot luck or dinner party.


Here's what you'll need:
3 tbsp. chili paste (more or less to taste)
3 tbsp. honey
1 tbsp. fish sauce
1/4 cup soy sauce
1/4 cup sesame oil
2 persian cucumbers (or 1/2 English cucumber)
4-5 leaves of romaine lettuce
1 package firm tofu
1/4 bunch fresh cilantro
1 handful fresh mint leaves
1 package fresh rice noodle (I normally purchase this fresh and pre-cooked from the Asian market)

Optional ingredients or toppings:
Edamame
Tomatoes
Pickled or fresh carrots
Pickled or fresh daikon radish
Pickled or fresh ginger
Meat (cooked chicken, shrimp, pork, etc.)
Chopped green onion
Toasted sesame seeds
Toasted peanuts

Here's what you'll do:
- In a large bowl, whisk together the chili paste, honey, fish sauce, soy sauce, and sesame oil. Set aside.
- Roughly chop, as large or small as you like, the cucumbers, romaine lettuce, tofu, cilantro (with stems), mint leaves (without stems), and rice noodle.
- Toss everything together with the dressing until well coated.
- Serve at room temperature or cold.
- Enjoy!