Cold Rice Noodle Salad With Pineapple Dressing

Name: Cold Rice Noodle Salad With Pineapple Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: dressing; 1 cup pineapple juice; 1/2 low sodium soy sauce; 1/3 cup coarsely chopped fresh ginger; 1/4 cup rice vinegar; 2 tablespoons vegetable oil; 3 -4 tablespoons thai green curry paste (check for vegetarian); 2 teaspoons brown sugar; 6 garlic cloves, minced; salad; 7 ounces thin rice noodles; 2 teaspoons vegetable oil; 1 cup finely chopped red bell pepper (capsicum); 1 cup grated carrot; 1/2 cup chopped scallion (white and light green parts); 1/2 cup chopped cilantro; 1/2 cup chopped fresh mint leaves; 1 head boston lettuce, leaves separated; 1 lime, sliced for garnish (optional)

Servings: persons

dressing
1 cup pineapple juice
1/2 low sodium soy sauce
1/3 cup coarsely chopped fresh ginger
1/4 cup rice vinegar
2 tablespoons vegetable oil
3 -4 tablespoons thai green curry paste (check for vegetarian)
2 teaspoons brown sugar
6 garlic cloves, minced
salad
7 ounces thin rice noodles
2 teaspoons vegetable oil
1 cup finely chopped red bell pepper (capsicum)
1 cup grated carrot
1/2 cup chopped scallion (white and light green parts)
1/2 cup chopped cilantro
1/2 cup chopped fresh mint leaves
1 head boston lettuce, leaves separated
1 lime, sliced for garnish (optional)

1
Bring a large pot of water to a boil.
2
Make dressing: Combine all ingredients in a blender or food processor and mix until well blended (can be made up to 4 days in advance refrigerated).
3
Place your rice noodles into a large bowl and pour your boiling water over them.
4
Stir to separate and immerse noodles and let soak for 5 minutes.
5
Drain, rinse under cold water, and drain again.
6
Return noodles to bowl and coat with the 2 tsp of vegetable oil.
7
Add peppers, carrots, scallions, 1/4 cup cilantro, and 1/4 cup mint to noodles.
8
Add 1/2 of the pineapple dressing, tossing to coat.
9
Sprinkle with remaining cilantro and mint.
10
Garnish with lime.
11
Serve remaining dressing separately.

648

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: dressing, 1 cup pineapple juice, 1/2 low sodium soy sauce, 1/3 cup coarsely chopped fresh ginger, and more.

Yes, Cold Rice Noodle Salad With Pineapple Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!