Refreshing Rice Noodle Salad
Brighten up your mealtime with this Refreshing Rice Noodle Salad, a vibrant medley of crisp vegetables, fragrant herbs, and tender rice noodles tossed in a tangy, umami-packed dressing. Bursting with the crunch of carrots, cucumbers, and roasted peanuts, this salad is elevated with the zesty flavors of lime juice, fish sauce, and a hint of heat from red chili. Fresh cilantro and mint bring an aromatic twist, making each bite irresistibly fresh and satisfying. Perfect as a light lunch or a flavorful side dish, this Asian-inspired recipe comes together quickly in just 30 minutes, offering a healthy, gluten-free, and customizable option for busy days or entertaining. Enjoy it chilled for peak flavor!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 medium red bell pepper
- 1 medium carrot
- 1 medium cucumber
- 0.5 cup fresh cilantro
- 0.25 cup fresh mint
- 2 stalks green onions
- 0.25 cup roasted peanuts
- 2 tablespoons lime juice
- 1.5 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon sesame oil
- 1 clove garlic
- 1 small red chili
Instructions
Start by boiling water in a large pot. Once it reaches a rolling boil, add the rice noodles and cook according to package instructions, typically 4 to 5 minutes, until tender. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
While the noodles are cooking, prepare the vegetables. Thinly slice the red bell pepper. Peel and julienne the carrot. Halve the cucumber lengthwise and slice it into thin semicircles.
Chop the fresh cilantro and mint roughly. Slice the green onions thinly, including the green and white parts.
For the dressing, in a small mixing bowl, combine lime juice, fish sauce, soy sauce, sugar, sesame oil, and minced garlic. Slice the red chili thinly and add to the dressing, mixing well to combine all flavors.
In a large mixing bowl, combine the cooked and cooled rice noodles with the red bell pepper, carrot, cucumber, cilantro, mint, and green onions.
Pour the dressing over the salad and gently toss everything together to combine, ensuring the dressing coats all the ingredients evenly.
Roughly chop the roasted peanuts and sprinkle them over the top of the salad.
Serve immediately for optimal freshness, or chill in the refrigerator for up to 30 minutes before serving to let the flavors develop further.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.9 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1364 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.
