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Thai Rice Noodle Salad

"Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles."

Ingredients :

1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
1/4 head romaine lettuce, chopped
1/4 red bell pepper, diced
1/4 cup chopped red onion
3 green onions, chopped
1/4 cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
1/4 jalapeno pepper, seeded and minced
2 cloves garlic, minced
Sauce:
1/3 cup olive oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika

Instructions :

Prep : 20M	Cook : 4M	Ready in : 30M

Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.