Tossed with half the dressing and piled into deep bowls, rice noodles pick up crunch from carrot, cabbage and peanuts and warmth from Granhota’s Star Anise & Ginger Vinegar, aromatic and boldly flavored, with a spicy finish that lingers long.
Serves 4 · 20 min
- Cook 9 oz (250 g) rice noodles according to the package directions, rinse under cold water and drain.
- Whisk 3 tbsp of the star anise and ginger vinegar with 3 tbsp soy sauce, 1 tbsp sesame oil and 1 tsp honey.
- Toss the noodles with half the dressing, then divide among bowls with shredded carrot, cucumber and cabbage, and cooked shrimp or chicken.
- Drizzle with the rest of the dressing and top with cilantro, sliced scallions and chopped peanuts.
The star of this recipe: Star Anise & Ginger Vinegar, by Granhota.
