Chili Crisp Lentil Cucumber Noodle Salad
By Recipes Worth Cooking Test Kitchen

Prep Time: 18 minutes
Cook Time: 8 minutes
Servings: 4
Difficulty: Easy
Cuisine: Chinese-inspired

Description:
Cold noodles, lentils, cucumbers, herbs, scallions, sesame, and chili crisp make a meal-prep salad with protein, fiber, and heat.

Ingredients:
- 1.00 Tablespoon lime juice
- 2.00 Tablespoon rice vinegar
- 2.00 Tablespoon soy sauce
- 2.00 Cup cucumber
- 0.75 Cup scallions
- 2.00 Teaspoon sesame oil
- 0.50 Cup cilantro
- 3.00 Tablespoon chili crisp
- 8.00 Ounce rice noodles
- 1.50 Cup lentils

Instructions:
<ol><li>Cook rice noodles according to package directions.</li><li>Rinse noodles under cold water, drain well, and toss with sesame oil.</li><li>Whisk chili crisp, soy sauce, rice vinegar, lime juice, and 1 tablespoon water.</li><li>Combine noodles, lentils, cucumbers, scallions, and cilantro in a large bowl.</li><li>Add dressing and toss until the noodles are evenly coated.</li><li>Rest for 10 minutes so the lentils absorb some dressing.</li><li>Serve cold or at room temperature with extra chili crisp.</li></ol>

Notes:
<ul><li>French green lentils hold their shape best for salad.</li><li>Salt the cucumber lightly and drain it if it seems watery.</li><li>Keep herbs separate until serving for the freshest leftovers.</li></ul>

Source: https://recipesworthcooking.com/chili-crisp-lentil-cucumber-noodle-salad/export/