Rice Noodle Salad

• 1/4 cup fresh lime juice
• 2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 to 3 teaspoons finely minced ginger (to taste)
• 1/2 teaspoon red pepper flakes, or a pinch of cayenne
• 2 tablespoons Chinese sesame oil
• 2 tablespoons canola oil
• 3 ounces dried rice noodles (rice sticks) or cellophane noodles
• 1/2 small Napa cabbage or 1 romaine heart
• 3 scallions, cleaned and thinly sliced on the diagonal (optional)
• 1 cup coarsely chopped cilantro
• 1 medium carrot, grated or cut in fine julienne
• Lettuce leaves for the bowl or platter

1. Mix together the dressing ingredients.
2. Taste and adjust seasonings.
3. Place the rice or cellophane noodles in a bowl and cover with warm water.
4. Soak for 20 minutes, and drain.
5. Bring a large pot of water to a boil and add the noodles.
6. Cook about 1 minute, or until tender.
7. Drain well and coarsely chop using scissors.
8. Toss with all but 2 tablespoons of the dressing.
9. If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips.
10. If using romaine, cut in half, then slice crosswise into thin strips.
11. Toss with the noodles, along with the scallions, cilantro, and carrot.
12. Line a platter or bowl with lettuce leaves and pile on the salad.
13. Spoon on the remaining dressing, and serve.

lime juice, fish sauce, sugar, ginger, red pepper, chinese sesame oil, canola oil, rice noodles, cabbage, scallions, cilantro, carrot, platter

Taken from cooking.nytimes.com/recipes/1016537 (may not work)