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

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Vermicelli Noodle Salad

Vietnamese Noodle Salad with Tangy ...

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Top 3 rice noodle salad recipes from across the web

The most viewed rice noodle salad recipes by Recipe Cart users, saved from over 6,000 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...

The most viewed rice noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine