Burmese Rice Noodle Salad with Tamarind Dressing

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 225 g of rice noodles and cook for 3 to 5 minutes, or until they are tender but still have a slight chew. Drain the noodles in a colander and immediately rinse them under cold running water to stop the cooking and prevent sticking. Set aside.
2. 2Prepare your vegetables: shred the 2 cups of cabbage, shred the 1 cup of carrots, and cut the 1 medium cucumber into bite-sized pieces. Place the prepared cabbage, carrots, and cucumber into a large mixing bowl.
3. 3Mince the 2 cloves of garlic very finely. In a small bowl, combine the 2 tablespoons of tamarind paste, 2 tablespoons of lime juice, 1 tablespoon of maple syrup, the minced garlic, and 2 tablespoons of water. Whisk these ingredients together until the tamarind paste is fully dissolved and the dressing is smooth.
4. 4Add the cooked and drained about 225 g of rice noodles to the large bowl with the vegetables. Pour the prepared tamarind dressing over the noodles and vegetables. Add the 2 tablespoons of peanut oil.
5. 5Using tongs or two large spoons, gently toss all the ingredients together until the noodles and vegetables are evenly coated with the dressing. Ensure everything is well mixed.
6. 6Divide the salad among four serving bowls. Sprinkle the top of each serving with 2 tablespoons of toasted sesame seeds and 1/4 cup of fried garlic for added texture and flavor. Serve immediately.

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