Rice Noodle Salad With Coconut Dressing Recipe

Name: Rice Noodle Salad With Coconut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g rice noodles; 1 tablespoon olive oil; 1 bunch spring onion; 1 red chili pepper, deseeded and finely chopped; 1 carrot, peeled and cut into matchsticks; 1 red capsicum, deseeded and thinly sliced (bell pepper); 175 g pak choi, roughly shredded; 12 cucumber, desseded and cut into matchsticks; 15 g unsalted peanuts, finely chopped; 2 tablespoons chopped coriander; 150 ml coconut milk; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 2 tablespoons smooth peanut butter

Servings: persons

225 g rice noodles
1 tablespoon olive oil
1 bunch spring onion
1 red chili pepper, deseeded and finely chopped
1 carrot, peeled and cut into matchsticks
1 red capsicum, deseeded and thinly sliced (bell pepper)
175 g pak choi, roughly shredded
12 cucumber, desseded and cut into matchsticks
15 g unsalted peanuts, finely chopped
2 tablespoons chopped coriander
150 ml coconut milk
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons smooth peanut butter

1
Place noodles in a large bowl, then pour in boiling water to cover.
2
Leave to soak for ten minutes, stirring with a fork.
3
Drain, rinse under cold water, then drain well.
4
For the dressing, pour the coconut milk, soy sauce, seasame oil and peanut butter into a small pan, gently heat for 3 minutes, then set aside.
5
Heat oil in a large frying pan or wok, then add the spring onions, chilli, carrot and red capsicum.
6
Stir fry for three minutes, add pak choi, then cook for one minute until wilted.
7
remove from the heat, toss with noodles and cucumber, then season to taste.
8
Pour the dressing over the salad and toss well.
9
Scatter with the chopped peanuts and coriander, then serve.

419

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 225 g rice noodles, 1 tablespoon olive oil, 1 bunch spring onion, 1 red chili pepper, deseeded and finely chopped, and more.

Yes, Rice Noodle Salad With Coconut 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!

Rice Noodle Salad With Coconut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions