Rice Noodle Salad Recipe

Name: Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the salad; 1 palm sized head of little gem lettuce; 1 cup peeled cucumber cut into matchsticks; 1 cup shredded or matchstick cut carrots; 1/4 cup cilantro & mint leaves; 6 scallions, thinly sliced; 1 cup bean sprouts or pea shoots; 1 handful chopped peanuts or cashews; 1 serving of protein if desired per bowl. Smoked tofu, prawns or sirloin make lovely options; for the sauce; 2 tablespoons fish sauce; 1 tablespoon honey; 2 limes. reserve half of 1 lime for salad and juice the rest; 1 clove garlic, very finely minced; 1 pinch chili flakes; 1 dash brown rice vinegar

Servings: persons

for the salad
1 palm sized head of little gem lettuce
1 cup peeled cucumber cut into matchsticks
1 cup shredded or matchstick cut carrots
1/4 cup cilantro & mint leaves
6 scallions, thinly sliced
1 cup bean sprouts or pea shoots
1 handful chopped peanuts or cashews
1 serving of protein if desired per bowl. Smoked tofu, prawns or sirloin make lovely options
for the sauce
2 tablespoons fish sauce
1 tablespoon honey
2 limes. reserve half of 1 lime for salad and juice the rest
1 clove garlic, very finely minced
1 pinch chili flakes
1 dash brown rice vinegar

1
["Bring a kettle of water to a boil and pour over rice noodles. Let t them stand and test for doneness - they should be ever so slightly underdone so when the sauce is added they will soak it up. Drain, rinse with cold water and set aside. Make sure they are thoroughly drained before adding to salad.
2
**(usually rice noodles come in large bunches of 3 within the package. Split 1 bunch between 2 people. If not use aprox 1cup of cooked noodles per serving) While the noodles are cooking drizzle a pan with oil of your choice (sesame is nice) and saute scallions over a low heat until very soft. When the are done remove oil and scallions and set aside.
3
Assemble portions of cucumber, carrots, lettuce, bean sprouts, herbs and peanuts in the bottom of a large bowl. Place the drained noodles on top and drizzle with scallions & oil. If using place protein on top. Serve accompanied with sauce, large reserved wedge of lime & sriracha sauce. Pour sauce down over the top of the noodles just before eating & enjoy !", "whisk all ingredients together into a bowl and portion into two small serving bowls and set aside. This sauce will be poured over the dish just before serving."]

215

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: for the salad, 1 palm sized head of little gem lettuce, 1 cup peeled cucumber cut into matchsticks, 1 cup shredded or matchstick cut carrots, and more.

Yes, Rice 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 Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions