Vietnamese Noodle Salad with Sunkist® Lemons and Blood Oranges

Name: Sunkist Growers
Price range: $

By Thanh and Mía

Prep: 20 mins

Cook: 5 mins

Total: 25 mins

Serves: 4

Ingredients

4 small shallots, sliced 1/8-inch thick
5 ounces dried thin rice noodles
3 tablespoons brown sugar
2 Sunkist® Blood oranges, cut into segments.
1 large carrot, cut into thin matchsticks
1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.
1 cup fresh mint leaves
1 cup fresh cilantro leaves and fine stems
3/4 cup roasted peanuts
Kosher salt

Combine shallots and oil in a pan. Place over high heat and cook, stirring frequently, until shallots begin to bubble. Continue cooking, stirring constantly as the shallots fry to ensure even cooking.
When shallots are light golden brown, transfer to strainer and drain. Immediately transfer to a paper towel-lined plate. Blotting gently until paper towel is mostly grease-free. Set aside.
Bring a kettle of water to a boil over high heat. Place uncooked noodles in a shallow dish and cover with hot water. Let sit for 5-7 mins and then check that noodles are softer but still firm. Drain, rinse under cold running water, and drain again.
In a mortar and pestle, pound garlic and chilies until a paste is formed. In jar with a lid - Add brown sugar, Sunkist® lemon juice, soy sauce, sesame oil and Maggi seasoning (or a liquid aminos) and shake to combine.
Add carrots, cucumber, mint, cilantro, Sunkist® Blood oranges, fried shallots, and half of peanuts to the bowl with the noodles. Add the dressing and toss to coat. Transfer to a large serving bowl. Top with remaining peanuts and serve.