Ingredients
4-1/2 cups cubed watermelon, divided1/2 cup sweet chili sauce3 tablespoons fish sauce or soy sauce2 tablespoons lime juice1/2 teaspoon minced fresh gingerroot7 ounces uncooked stir-fry rice noodles1-1/2 cups julienned carrots1 small red onion, halved and thinly sliced1/2 cup fresh cilantro leaves, chopped3 tablespoons minced fresh mint1-1/4 cups salted peanuts, choppedLime wedges
Preparation
Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled.
Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.
