Cucumber and Carrot Vermicelli with Crispy Shallots

I love to cook and hardly ever go out to eat since I have Celiac Disease. All the recipes I collect are either gluten free or can be easily modified to be gluten free.

8 oz. rice vermicelli noodles

3 tablespoons vegetable oil, divided

1 large shallot, thinly sliced into rings

Kosher salt

6 scallions, thinly sliced

1 ½ tablespoons finely chopped garlic

1 ½ tablespoons finely chopped ginger

¼ cup reduced-sodium soy sauce

¼ 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

½ cup chopped fresh cilantro

½ cup chopped fresh mint

Directions at bonappetit.com

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