Rice and Noodle Salad Recipe

Name: Rice and Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams thin rice noodles; 1 dash sesame oil; 200 grams sugar snap peas; 1 red pepper; 1 orange or yellow pepper; 2 spring onions; 200 grams peeled, cooked prawns; 1 bunch coriander leaves; 1 tbsp toasted sesame seeds; 1 shallot, peeled and finely diced; 2 garlic cloves, peeled and finely crushed; 1 red chilli, finely chopped; 2 tbsp lime juice (or more to taste); 2 tbsp fish sauce; 1 tbsp light soy sauce; 2 1/2 tbsp palm sugar; 2 tbsp toasted sesame oil

Servings: persons

100 grams thin rice noodles
1 dash sesame oil
200 grams sugar snap peas
1 red pepper
1 orange or yellow pepper
2 spring onions
200 grams peeled, cooked prawns
1 bunch coriander leaves
1 tbsp toasted sesame seeds
1 shallot, peeled and finely diced
2 garlic cloves, peeled and finely crushed
1 red chilli, finely chopped
2 tbsp lime juice (or more to taste)
2 tbsp fish sauce
1 tbsp light soy sauce
2 1/2 tbsp palm sugar
2 tbsp toasted sesame oil

1
Bring the kettle to the boil.
2
Place three rice noodles in a large bowl and pour on boiling water ensuring that the noodles are fully immersed.
3
Leave to stand for 5 minutes or until noodles are tender but not too soft.
4
Drain and immediately toss with a drizzle of sesame oil to stop them sticking.
5
In the meantime, blanch the peas in a pan of boiling water for 2 minutes until they are just tender but still bright green.
6
Refresh in a bowl of iced water then drain.
7
Cut the peas into smaller pieces.
8
Halve, core and feared the peppers, then cut into long, thin slices.
9
Finely slice the spring onions.
10
For the dressing, put all the ingredients (shallots and after) into a bowl and whisk lightly.
11
Put the prawns, spring onions, peas and peppers into a large bowl and add the drained noodles, coriander and sesame seeds.
12
Pour the dressing over the salad and toss well.

746

kcal

Calories

Fat

104

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 17 ingredients. The key ingredients include: 100 grams thin rice noodles, 1 dash sesame oil, 200 grams sugar snap peas, 1 red pepper, and more.

Yes, Rice and Noodle Salad 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!

Rice and Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions