Rice Noodle Salad With Fresh Vegetables And Herbs

Name: Rice Noodle Salad With Fresh Vegetables And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rice noodles pack, vermicelli or spaghetti style; 1 red pepper large, julienned; 1 large carrot julienned; 1 cucumber seeds removed, julienned; 1 bunch scallions sliced; 1 handful mung bean sprouts; 1 cup snap peas julienned; 1 head romaine thin slice; 1/4 head green cabbage or Red, julienned; 1/2 cup peanuts rough chop, set aside small amount for garnish; 1 bunch basil rough chop, set aside small amount for garnish; 1 bunch cilantro rough chop, set aside small amount for garnish; 1 tablespoon ginger grated; 1/4 cup fish sauce; 1 lime large, juice and zest; 2 tablespoons sambal oelek or other Asian style hot sauce; 1 tablespoon tamari sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; black pepper to taste

Servings: persons

1 rice noodles pack, vermicelli or spaghetti style
1 red pepper large, julienned
1 large carrot julienned
1 cucumber seeds removed, julienned
1 bunch scallions sliced
1 handful mung bean sprouts
1 cup snap peas julienned
1 head romaine thin slice
1/4 head green cabbage or Red, julienned
1/2 cup peanuts rough chop, set aside small amount for garnish
1 bunch basil rough chop, set aside small amount for garnish
1 bunch cilantro rough chop, set aside small amount for garnish
1 tablespoon ginger grated
1/4 cup fish sauce
1 lime large, juice and zest
2 tablespoons sambal oelek or other Asian style hot sauce
1 tablespoon tamari sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
black pepper to taste

1
Mix all ingredients together and set aside until ready to serve.
2
Soak the rice noodles in hot water for about 10 minutes, until the noodles are soft and ready to eat. Rinse with cold water and drain. Set aside.
3
If you have a mandolin, it would be very helpful for prepping the carrot and cucumber, but it is not necessary.
4
All the prep can be done well ahead of serving.
5
In a large bowl mix together all ingredients except romaine and cabbage.
6
When ready to serve mix dressing into rice noodles, season with salt and pepper to taste.
7
Serve on a bed of romaine and cabbage.
8
Garnish with extra peanuts and herbs.

333

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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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 rice noodles pack, vermicelli or spaghetti style, 1 red pepper large, julienned, 1 large carrot julienned, 1 cucumber seeds removed, julienned, and more.

Yes, Rice Noodle Salad With Fresh Vegetables And Herbs 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!