Spicy Noodle Salad with Vegetables
Bright, bold, and brimming with flavor, this Spicy Noodle Salad with Vegetables is the ultimate fusion of freshness and heat. Tender rice noodles are tossed with a colorful medley of crisp red bell peppers, crunchy carrots, cool cucumbers, and vibrant red cabbage, creating a delightful textural contrast. A zesty homemade dressing of soy sauce, lime juice, sesame oil, and a kick of sriracha perfectly balances sweet, tangy, and spicy notes. Garnished with chopped peanuts, sesame seeds, and fresh cilantro, this dish is an irresistible combination of crunch and zest. Ready in just 20 minutes, it's perfect for a quick lunch, light dinner, or as a flavorful side dish at your next gathering. Serve chilled or slightly cool to let the vibrant flavors shine.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large red bell pepper
- 1 large carrot
- 1 medium cucumber
- 100 grams red cabbage
- 2 stalks green onions
- 20 grams fresh cilantro
- 50 grams chopped peanuts
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 cloves garlic
- 1 teaspoon ginger (freshly grated)
- 1 tablespoon sesame seeds
Instructions
Boil water in a large pot and cook the rice noodles according to package instructions (usually 3-5 minutes). Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
Thinly slice the red bell pepper, carrot, cucumber, and red cabbage into matchstick-sized pieces or use a mandoline slicer for uniform results.
Chop the green onions into small pieces and roughly chop the fresh cilantro.
In a small mixing bowl, prepare the dressing by combining soy sauce, lime juice, sesame oil, honey, sriracha, minced garlic, and freshly grated ginger. Whisk the ingredients together until well combined.
In a large mixing bowl, add the cooked rice noodles, prepared vegetables, green onions, and cilantro.
Pour the dressing over the noodle and vegetable mixture. Using tongs or clean hands, toss everything together until evenly coated.
Transfer the salad to a serving platter or bowls and top with chopped peanuts and sesame seeds for garnish.
Serve immediately for the freshest taste, or refrigerate for up to 2 hours to let the flavors meld further.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 39.0 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1943 mg | 41% | |
*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.
