1lbnoodles with a long shapewhole grain spaghetti or linguine shape noodles
3cupsVietnamese Perillawashed and dry
2cupspeppermintwashed and dry
1cupVietnamese lemon balmwashed and dry
8crisp romaine lettuce leaves
3cupsarugulawill not likely need cutting
2cupsspearminttear or cut as noted instep 4 below for peppermint
1cupcilantrorough cut the cilantro, stems are fine to include if cut small
Prepare the noodles according to their package. Rinse with cold water, drain well and set aside until ready to add the vinaigrette and herbs.
During the time the water is coming to a boil for the noodles and the noodles boiling, the Peach-ginger Dressing can be made and the herbs and lettuce cut.
Cut the Perilla and lemon balm into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons)
Tear or cut the peppermint into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons)
Cut the romaine crosswise into 1/4in ribbons as well.
Add the cooked and drained noodles to a large serving bowl, Pour about 1/3 cup of the peach-ginger vinaigrette around the rim of the bowl and toss or stir to coat the noodles.
Add the herbs and lettuce, toss, add more vinaigrette as desired. If you will be serving later, reserve some of the dressing to add just before service to freshen it up.
Garnish with lots of fresh sliced peaches and toasted almonds.
This recipe works well for a smaller amount by simply cutting all of the ingredients in half. I almost always prepare the full pound of noodles as it is nice to have for another dish. Most noodles will last up to three days in the refrigerator.