rice noodle salad

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ&#x27;s! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

Vermicelli Noodle Salad

/ 4 oz dried vermicelli noodles ((Note 1))

white or green cabbage (, shredded)

shredded carrot ((1 medium carrot))

bean sprouts

green onions (, finely sliced)

coriander/ cilantro leaves

tbsp light soy sauce

tbsp rice wine vinegar

tsp sugar

grapeseed oil

garlic (, minced)

birds eye chilli (, finely minced)

Fried Asian Shallots (, to garnish (optional))

Red chilli (, finely sliced)

Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.

Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).

Combine vermicelli noodles with remaining salad ingredients.

Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold! 

Vietnamese Noodle Salad with Tangy Dressing

oz thin vermicelli rice noodles

cucumber

carrots

herbs

jalapeno peppers

lime wedges

peanuts

fish sauce (use soy sauce

sugar

water

Tablespoons lime juice

rice wine vinegar

garlic

Thai chili pepper

Prep the noodles and vegetables

Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.

Make the dressing

Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.

Assemble and add dressing

Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.

Serve

Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

Must-try Asian-inspired cold noodle salad with a Mediterranean twist! I swap out peanut sauce for allergy friendly tahini (roasted sesame seed paste), add some warm spices like ginger, and toss in plenty of colorful crunchy vegetables for a satisfying and easy vegan dinner! And don&#039;t miss my tips for how to cook rice noodles perfectly, so they don&#039;t clump together.

Cold Noodle Salad with Creamy Tahini Dressing

rice noodles noodles

scallions, (trimmed and chopped)

radishes, (thinly sliced)

cilantro

almonds

Lime wedges

tahini

lime,

white vinegar,

Kosher salt and black pepper

red chili flakes, (use Aleppo pepper

garlic clove, (finely minced or grated)

1- inch fresh ginger, (grated)

extra virgin olive oil

Cook the noodles in salted water according to package instructions until nearly tender (I used rice noodles, which cook in about 3 to 5 minutes). Drain the pasta and rinse it under cool water for two minutes moving the noodles around as you do it.

Work on the dressing. In a large bowl, combine the tahini with the lime juice, vinegar, and a little bit of cold water (start with 1 tablespoon). Season with kosher salt, black pepper, and red chili flakes (or Aleppo pepper). Whisk, adding a little more water as needed until the tahini loosens to the consistency of a creamy dressing. Add the garlic, grated ginger, and a drizzle of good extra virgin olive oil. Taste and adjust the seasoning to your liking.

Give the pasta another rinse under cold water to loosen it (rice noodles can especially get sticky and clumpy). Drain.

Add the noodles to the bowl with the tahini dressing. Toss with a pair of tongs to coat the pasta. Add the chopped veggies, cilantro, and toasted slivered almonds. Toss again until well combined.

Taste and adjust seasoning, and if you need another drizzle of olive oil to loosen the salad, add that. Serve immediately with lime wedges on the side.

This was fantastic! Served with some grilled chicken.

https://content.jwplatform.com/videos/gzayWAI0.mp4

Noodle salad with crunchy vegetables and a creamy tahini dressing!

Mediterranean-Style Cold Noodle Salad with Tahini Dressing

You know those recipes that take roughly 30 minutes but taste like you spent HOURS cooking up a storm? Welp, this Rice Noodle Salad with Steak is exactly that and it’s freaking delicious!

Rice Noodle Salad with Steak

jalapeño pepper (super finely diced)

garlic (roughly chopped)

Kosher salt

lime juice (plus more as needed)

soy sauce

honey

olive oil (divided)

skirt steak

wide rice noodles

Napa cabbage (coarsely chopped)

mini cucumbers (thinly sliced)

mint

Add the jalapeño, garlic, salt, lime juice, soy sauce, honey, and 1 tablespoon oil to a bowl and stir to dissolve honey.

For the Dressing

Place the steak in a medium bowl and add 3 tablespoons of the dressing to the steak. Reserve remaining dressing and set aside. Let the steak marinate, turning every few minutes for at least 20 minutes, up to 1 hour.

While the steak is marinating, bring a pot of water to a boil. Remove from heat, add noodles, and cover. Let sit, stirring every minute to keep from sticking, until noodles are al dente, 5–8 minutes. Drain and rinse under cold running water. Drain well and set aside.

Combine cabbage and cucumbers in a large bowl; season lightly with salt. Massage with your hands to release excess water. Drain off any water that pools in bottom of bowl.

Pat steak dry and season with salt. Heat remaining oil in a large cast iron skillet over medium-high. Add steak and cook, turning once, until browned all over, about 5-6 minutes per side for medium. Let rest 5 minutes before cutting into semi-thin slices against the grain.

Add cabbage mixture, noodles, steak, ½ cup mint, and ½ cup peanuts to bowl with reserved dressing. Toss to combine; taste and season with salt if needed. Top with more mint and peanuts before serving.

For the Noodles + Steak

We’ve made this 5 or 6 times now. I really like the flavor and the freshness, but the steak is always tough for some reason. I don’t know what I’m doing wrong. I’ve used the same cut of steak in a similar marinade before and that one turns out great every time. The main difference is that marinade has rice wine vinegar and you only marinate it for 10 minutes before grilling. For yours, we marinate for the full hour before grilling. Do you think that’s what’s making it tough? Or maybe it needs more acid? Should I use more dressing to marinate? I really want to figure out what I’m doing wrong! The steak was almost inedible tonight.

This was really good! And easy!  I did it with salmon and otherwise followed the recipe.  Used cilantro instead of mint and added some green onions and sesame seeds.  More of a summery meal, but was still really good and fresh.

Exceptional! I had leftover steak from dinner last night, cucumbers and mint from the garden and red cabbage in the fridge. 

It is so light and filling. It will be on my rotation for a ladies lunch or a gluten free dinner with friends!

Another amazing dish from Gaby. I made this last night. I normally don't have napa cabbage on hand but regular cabbage worked just fine. Also didn't have mint, so I just topped it with cilantro and green onions. So yummy!

This was perfect! It was so light and refreshing but still totally filling. Will absolutely be making this again. We did the steak on the BBQ because we always mess up steak on the stovetop. I also roasted the garlic first because raw garlic gives me heart palpitations. It was still so delicious. I left out the jalapeño seeds so it had just a hint of spice. Even my 8 year old loved this!

This was delicious! Really light and fresh. We ordered a lb of steak instead of 1/2 because we're big meat eaters and we may even up it some more next time. The marinade is delish!

Delicious! I am not so good at pan frying steak and I think I could only find a whole pound of skirt steak so after cutting it open it was not cooked enough and I had to put the slices back on the pan :/ overall still tasty!

I made this and really liked it. Super easy and I will make again. The mint is a must!! I think this would be good on a bed of kale and with shrimp instead of beef too. The dressing has a perfect kick and loved the wide rice noodles. Thanks Gaby!  
Ps: 
I ran low on dressing, I would make 1.5x the dressing recipe next time.

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Vermicelli Noodle Salad

Vietnamese Noodle Salad with Tangy ...

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Rice Noodle Salad with Steak

Top 4 rice noodle salad recipes from across the web

The most viewed rice noodle salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vermicelli Noodle Salad

Vietnamese Noodle Salad with Tangy ...

Cold Noodle Salad with Creamy Tahin...

Rice Noodle Salad with Steak

The most viewed rice noodle salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine