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Rice noodle with mandu



1 tbsp vegetable oil
14 oz dried rice noodles (not vermicelli)
Fresh lime juice, from 1 large lime
2 tsp soy sauce
½ tsp sugar
1 clove garlic, crushed
2 tbsp toasted sesame oil, plus more for noodles
Unseasoned rice vinegar, optional
Julienned crunchy vegetables, such as carrots, radishes, cucumbers, daikon
Fresh tender herbs, such as scallions, cilantro, mint, basil
Crunchy toppings, such as store-bought fried shallots, roasted peanuts, toasted sesame seeds
Lime wedges, for serving




In a medium bowl, combine lime juice, soy sauce, sugar, and garlic and use a fork to whisk in the toasted sesame oil. Taste and adjust flavors as needed; dressing should taste zingy and highly-flavored. Set aside.
Prepare the rice noodles according to package directions. Drain and rinse, then toss with some toasted sesame oil in a bowl to prevent sticking. Continue to toss occasionally to keep the noodle strands from clumping together.
Add vegetable oil to a large skillet over medium heat, swirling pan to coat the entire surface. Heat oil until slightly smoking. Arrange mandu in skillet and fry until golden brown, about 2 minutes. Turn over and fry on the other side for another 2 minutes. Remove mandus from pan and let rest on a plate lined with paper towels.
Pour the dressing over the rice noodles and toss to coat. Divide noodles among bowls and garnish with vegetables, herbs and fried mandus and serve.

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