Ginger Noodle Salad
Bright, refreshing, and packed with bold flavors, this Ginger Noodle Salad is the perfect fusion of freshness and umami. Featuring tender rice noodles tossed with crisp julienned vegetables like carrots, cucumber, and red bell pepper, this salad is elevated by a zesty dressing made with freshly grated ginger, soy sauce, sesame oil, and lime juice. The dish is finished with a delightful crunch from sesame seeds and crushed peanuts, while fresh cilantro adds a fragrant touch. Customize it with your choice of protein—shredded chicken, tofu, or shrimp—for a heartier meal. Ready in just 25 minutes, this vibrant noodle salad is perfect for a quick lunch, a light dinner, or a shareable side dish at your next gathering.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large carrot
- 1 medium red bell pepper
- 1 small cucumber
- 3 stalks green onions
- 20 grams fresh cilantro
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon sesame seeds
- 2 tablespoons crushed peanuts
- 150 grams optional cooked protein (e.g., shredded chicken, tofu or shrimp)
Instructions
Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set the noodles aside.
While the noodles are cooking, julienne the carrot, red bell pepper, and cucumber. Chop the green onions finely and roughly chop the fresh cilantro.
Grate the fresh ginger into a small bowl. Add the soy sauce, sesame oil, rice vinegar, honey, and lime juice. Whisk together until smooth to make the dressing.
In a large mixing bowl, combine the cooked rice noodles, julienned vegetables, chopped green onions, and cilantro. If using a cooked protein, add it to the bowl as well.
Pour the dressing over the noodle mixture and toss gently to coat all the ingredients evenly.
Transfer the salad to a serving platter or individual bowls. Sprinkle sesame seeds, crushed peanuts, and any additional cilantro on top as a garnish.
Serve immediately, or chill in the refrigerator for 15–20 minutes for a cooler version. Enjoy this refreshing and vibrant Ginger Noodle Salad!
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.8 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
