Noodle Salad
Bright, refreshing, and packed with vibrant flavors, this Noodle Salad is the perfect light meal or side dish for any occasion. Featuring tender rice noodles tossed with crisp, colorful vegetables like carrot, cucumber, and red bell pepper, this dish is elevated with a zesty homemade dressing made of soy sauce, sesame oil, lime juice, honey, and aromatic ginger and garlic. Fresh cilantro adds a burst of herbaceous flavor, while a topping of crushed peanuts and sesame seeds provides irresistible crunch and nuttiness. Ready in just 30 minutes, this easy-to-make noodle salad is not only visually stunning but also loaded with nutritious ingredients. Whether served as a chilled entrée on a warm day or as a shareable side at your next gathering, this recipe is a versatile and crowd-pleasing favorite. Perfect for vegans and easily customizable, it’s a delicious way to brighten your meal rotation!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large carrot
- 1 medium cucumber
- 1 red bell pepper
- 3 stalks green onions
- 20 grams fresh cilantro
- 3 tablespoons soy sauce
- 1.5 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon ginger
- 1 clove garlic
- 1 tablespoon sesame seeds
- 2 tablespoons crushed peanuts
Instructions
Soak the rice noodles in hot water according to the package instructions (typically for 8–10 minutes). Once softened, drain and rinse under cold water to stop the cooking process. Set aside.
Peel and julienne the carrot. Slice the cucumber into thin matchsticks. Core and julienne the red bell pepper. Finely chop the green onions and roughly chop the cilantro.
In a small bowl, whisk together soy sauce, sesame oil, lime juice, honey, grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine the cooked noodles with the prepared vegetables and cilantro.
Pour the dressing over the noodle and vegetable mixture, tossing gently to coat everything evenly.
Transfer the noodle salad to a serving platter or bowl.
Sprinkle sesame seeds and crushed peanuts over the salad for added crunch and flavor.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld together.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 30.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1380 mg | 29% | |
*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.
