The creamy, cooling summer noodle bowl we want to eat right at this exact moment.
1 3/4 tsp. kosher salt, plus more8 oz. vermicelli rice noodles1/3 cup fresh lime juicePreparationMeanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.
Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl. Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.
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