Pomelo Salad with Rice Vermicelli

Ingredients

• 2 ounces rice vermicelli
• 0.5 large pomelo- peeled , membranes removed, and cut into bite-sized pieces
• 0.25 cups julienned carrot
• 0.25 cups julienned cucumber
• 1 scallion , thinly sliced
• 2 tablespoons chopped cilantro

Instructions

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.

2. 2

   Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.

3. 3

   Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.