GREEN PAPAYA NOODLE SALAD

My Cellar

Serves

2 tbsp (30 ml) sherry vinegar

2 tbsp (30 ml) rice vinegar

1 tbsp (15 ml) mirin

1 tbsp (15 ml) sugar

2 tbsp (30 ml) Asian fish sauce

1 shallot, minced

1 red Thai chili, seeded and finely minced

2 garlic cloves, minced

2 oz (60 g) dried bean vermicelli noodles

⅓ lb (175 g) Chinese barbecue pork, cut fine julienne

⅓ lb (175 g) hand-peeled fresh shrimp

2 cups (500 ml) julienne cut green papaya

½ English cucumber, seeded, cut into ¼-inch matchsticks

2 med carrots, peeled and shredded

1 cup (250 ml) chopped fresh mint

1 cup (250 ml) chopped fresh basil

1 cup (250 ml) chopped fresh cilantro

1 cup (250 ml) roasted, unsalted peanuts

Combine sherry vinegar, rice vinegar, mirin, sugar, fish sauce, shallot, chili and garlic cloves in a small saucepan over medium heat. Bring to a boil. Simmer for 5 minutes and remove from heat. Cool.
Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Cut into smaller lengths with kitchen scissors if desired. Set aside.
In a large mixing bowl, combine barbecued pork, shrimp, noodles, green papaya, cucumber, carrots, mint, basil, and cilantro. Drizzle with vinaigrette and toss well with peanuts.