Servings:
Makes 4 cups Servings
Ingredients
- 1 tablespoon kosher salt
- 1/2 tablespoon (8.8-oz.) package thin rice noodles
- 1/2 tablespoon fresh pineapple, peeled, cored, and finely chopped
- 1 tablespoon 1/2 small kirby cucumbers, seeded and sliced
- 1/3 cup thinly sliced red onion
- 2 tablespoon chopped fresh cilantro
- 1 1/2 tablespoon seasoned rice wine vinegar
- 3 tablespoon hoisin sauce
- 2 tablespoon roasted peanut oil
- 2 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon asian hot chili sauce (such as sriracha)
- 4 cup shredded romaine lettuce
- 1 pound shredded smoked beef brisket, warm
- 1/2 cup sliced pickled peppadew peppers
- 1/2 cup assorted torn mint, basil, and cilantro
Preparation
Baking Directions:
1.Microwave 8 cups water and 1 tbsp.
kosher salt at high in a large microwave-safe glass bowl 2 minutes.
Submerge noodles in water; let stand 20 minutes or until tender.
Drain.
2.Meanwhile, toss together pineapple and next 4 ingredients; add table salt and black pepper to taste.
3.Whisk together hoisin sauce, next 4 ingredients, and 2 tbsp.
water.
Combine drained noodles and 2 tbsp.
hoisin sauce mixture in a medium bowl, tossing to coat.
4.Divide lettuce among 4 bowls.
Top with noodles, pineapple mixture, brisket, and peppers.
Drizzle with desired amount of remaining hoisin mixture.
Sprinkle with herbs, and serve immediately.