Rice Noodle Salad Recipe

Name: Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons Thai fish sauce or 1 tablespoon soy sauce; 1 teaspoon sugar; 2 to 3 teaspoons finely minced ginger (to taste); 1/2 teaspoon red pepper flakes, or a pinch of cayenne; 2 tablespoons Chinese sesame oil; 2 tablespoons canola oil; 3 ounces dried rice noodles (rice sticks) or cellophane noodles; 1/2 small Napa cabbage or 1 romaine heart; 3 scallions, cleaned and thinly sliced on the diagonal (optional); 1 cup coarsely chopped cilantro; 1 medium carrot, grated or cut in fine julienne; Lettuce leaves for the bowl or platter

Servings: persons

1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 teaspoons finely minced ginger (to taste)
1/2 teaspoon red pepper flakes, or a pinch of cayenne
2 tablespoons Chinese sesame oil
2 tablespoons canola oil
3 ounces dried rice noodles (rice sticks) or cellophane noodles
1/2 small Napa cabbage or 1 romaine heart
3 scallions, cleaned and thinly sliced on the diagonal (optional)
1 cup coarsely chopped cilantro
1 medium carrot, grated or cut in fine julienne
Lettuce leaves for the bowl or platter

1
Mix together the dressing ingredients.
2
Taste and adjust seasonings.
3
Place the rice or cellophane noodles in a bowl and cover with warm water.
4
Soak for 20 minutes, and drain.
5
Bring a large pot of water to a boil and add the noodles.
6
Cook about 1 minute, or until tender.
7
Drain well and coarsely chop using scissors.
8
Toss with all but 2 tablespoons of the dressing.
9
If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips.
10
If using romaine, cut in half, then slice crosswise into thin strips.
11
Toss with the noodles, along with the scallions, cilantro, and carrot.
12
Line a platter or bowl with lettuce leaves and pile on the salad.
13
Spoon on the remaining dressing, and serve.

287

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

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 13 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 2 tablespoons Thai fish sauce or 1 tablespoon soy sauce, 1 teaspoon sugar, 2 to 3 teaspoons finely minced ginger (to taste), 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