A fresh and light Thai-inspired spicy rice noodle salad with grapefruit and peanuts.
Ingredients: 5 oz arugula,2 tbsp packed brown sugar,1/3 cup minced cilantro leaves,1 clove garlic, minced,1 tbsp minced ginger,1 large grapefruit, peeled, sectioned, and chopped,1 jalapeno, seeded and minced,¼ cup freshly squeezed lime juice,1/3 cup minced mint leaves,8 oz rice vermicelli,½ cup chopped roasted salted peanuts,3 scallions, minced,2 tbsp soy sauce,1 medium zucchini, cut into spaghetti-like strands
Instructions: In a medium bowl, whisk together the jalapeno, garlic, brown sugar, lime juice, and soy sauce. Season to taste.,In a large bowl, soak the rice noodles in hot water for 10 to 20 minutes, or until soft. Bring a large pot of salted water to a boil.,In a second large bowl, mix together the ginger, grapefruit, half of the peanuts, the zucchini, scallions, mint, and cilantro.,Drain the noodles and add them to the pot of boiling water. Cook until the water returns to a boil and then drain and rinse with cold water. Drain again.,Toss the noodles with the grapefruit mixture, arugula, and sauce. Divide the salad among the serving bowls and serve garnished with peanuts.