Name: Cucumber and Carrot Vermicelli with Crispy Shallots
Yield: 4 Servings
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

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