Ginger-Soy Rice Noodle Salad

I saw a rice noodle salad somewhere several days ago I thought looked pretty good, so I thought I'd try to put one together (mostly, I wanted one for lunch, and this is the outcome that worked fairly well).

As far as a meal like this goes, whether it's room temperature or cold, this type of dish can be nice light meal for a warm summer afternoon or evening- that's where I was going with it.
Or you could add shrimp, chicken, or beef to make it a little more robust.

For this recipe, things are left pretty open- it's mostly lists.
Amounts are to taste as the additions to each individual dish, though I'd say maybe 4-5 oz of noodles for 2-3 people, but anything extra is an easy meal the next day.
Vegetables can be raw, blanched, or given a quick saute.

 

(But whatever you do, as is quite often the case, the best part of the salad is the end since all the goodies that aren't tangled up with everything else fall to the bottom of the bowl to be captured at long last.) 
Quite honestly, after photographing I added a bigger mess of herbs, more vegetables, and I stirred in a bit more sauce before devouring.

A word of warning: the amount of dressing will certainly cover more than two salads- more like four or more. But that's ok.
If you're at all wary about any of the ingredients and the amounts, perhaps add what you like, let it sit to blend, then taste. The dressing by itself could potentially be whack-you-in-the-face strong to some, but when tossed with the bland noodles, it's great... I think I could eat it on lots of things so I'm perfectly fine with the leftovers (stored in a jar in the fridge). Again, go easy on certain ingredients and/or the amount you use when dressing the noodles it if you're at all concerned.
(And don't spill any fish sauce on yourself. A wonderful flavor in smaller doses, great as part of a whole, it's pretty rank by itself and if you spill you'll probably have to change your clothes.)

 

Ginger-Soy Rice Noodle Salad
(Dressing serves at least 4)
Rice noodles (whatever style you choose)

Ginger- Soy Dressing:
1 1/2 T freshly grated ginger
1/4 c (60 ml) tamari or soy sauce
2 t (10 ml) fish sauce
1 1/2 t (8 ml) sriracha (optional if you like a little heat)
1 T plus 1 t (16 g) sugar
2 garlic cloves, minced
Zest of 1/2 lime, plus 1 T (15 ml) juice 

Vegetable options:
cubed avocado
thinly sliced red pepper
sliced sugar snap peas
cucumber batons
grated or julienned carrots

Fresh herbs:
green onion
basil
cilantro
mint

To serve:
chopped peanuts
caramelized shallots
lime wedges
sriracha

Extras:
cooked shrimp, chicken, or beef



*As there are different types of rice noodles, make sure to cook them according to package instructions. Drain, shock under cool running water, drain well again, and set aside.

Stir together the dressing ingredients in a bowl and let sit at least 10 minutes while you prepare the rest of your salad ingredients. 

When ready to put salads together dressing noodles, add enough dressing to moisten and loosen the noodles, and toss well to distribute. 

Place noodles in bowl (or bowls) and add vegetables and herbs as desired.
Top with peanuts and shallots, and add extra dressing, lime, or sriracha if you wish.