Cucumber And Carrot Vermicelli With Crispy Shallots

Notes on the ingredients:

• use the whole scallion, not just the white part. 
• 1 1/2 tablespoons chopped garlic is around half of a garlic head. 
• 1/4 cup lime juice is around 3 limes. 
• if you can't find one big shallots, 3-4 small shallots will work. 

Notes on instruction

• shallot won't look crispy in the oil. Don't wait until it gets blackened. It will be crispy once you drained the shallot on paper towel.
• mix the mixture to the vermicelli well. But, keep cilantro, mint, cucumber and carrot separated (serve on top of the vermicelli) if you think about keeping the left over for next day. This way the vegetables will remain fresh, but the ingredients will mix well in the noodle.
• Serve it with some protein, I serve with beefless beef. 

Ingredients
8 oz. rice vermicelli noodles
3 tablespoons vegetable oil, divided
1 large shallot, thinly sliced into rings
Kosher salt
6 scallions, thinly sliced
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped ginger
1/4 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1 cucumber, halved lengthwise, seeded, sliced
1 large carrot, peeled, grated
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint


Instruction

Cook vermicelli in a large pot of boiling water according to package instructions; drain and rinse with cold water. Drain well and transfer to a large bowl.

Heat 2 Tbsp. oil in a medium skillet over medium-high heat; add shallot and cook, stirring, until brown and crisp, about 3 minutes. Using a slotted spoon, transfer shallot to a paper towel–lined plate and season with salt.

Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Add scallions, garlic, and ginger and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.

Add soy sauce, lime juice, vinegar, honey, and sesame oil to scallion mixture; whisk to combine. Add vermicelli, cucumber, carrot, cilantro, and mint and toss to coat.

Find the original recipe here: http://www.bonappetit.com/recipe/cucumber-and-carrot-vermicelli-with-crispy-shallots