Rice Noodle Salad Recipe

Name: Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked wide rice sticks (banh pho); 2 tablespoons plus 1 teaspoon sesame oil, divided; 1/2 cup organic vegetable broth; 6 tablespoons ketchup; 2 tablespoons lime juice; 2 tablespoons lower-sodium soy sauce; 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong); 8 ounces tempeh, cut into 1/2-inch cubes; 6 garlic cloves, minced; 2 shallots, thinly sliced; 2 large eggs, lightly beaten; 2 cups fresh bean sprouts; 1 1/2 cups thinly sliced English cucumber; 5 thinly sliced green onions; 1 1/2 cups matchstick-cut carrots; 1/2 cup fresh basil leaves; 1/2 cup fresh mint leaves; 1/2 cup chopped fresh cilantro; 2 tablespoons finely chopped unsalted, dry-roasted peanuts; 12 lime wedges

Servings: persons

8 ounces uncooked wide rice sticks (banh pho)
2 tablespoons plus 1 teaspoon sesame oil, divided
1/2 cup organic vegetable broth
6 tablespoons ketchup
2 tablespoons lime juice
2 tablespoons lower-sodium soy sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
8 ounces tempeh, cut into 1/2-inch cubes
6 garlic cloves, minced
2 shallots, thinly sliced
2 large eggs, lightly beaten
2 cups fresh bean sprouts
1 1/2 cups thinly sliced English cucumber
5 thinly sliced green onions
1 1/2 cups matchstick-cut carrots
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped unsalted, dry-roasted peanuts
12 lime wedges

1
Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
2
Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
3
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
4
Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.

843

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 8 ounces uncooked wide rice sticks (banh pho), 2 tablespoons plus 1 teaspoon sesame oil, divided, 1/2 cup organic vegetable broth, 6 tablespoons ketchup, 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.

Rice Noodle Salad

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