Rice Noodle Salad With Spring Vegetables And Tahini-Lime Dressing Recipe

Name: Rice Noodle Salad With Spring Vegetables And Tahini-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing:; 3 tablespoons freshly squeezed lime juice; 3 tablespoons sugar; 2 cloves finely minced garlic (about 2 teaspoons); 2 teaspoons finely minced chile (I used a serrano here); 3 tablespoons fish sauce (use a good one-I like Red Boat); 2 tablespoons tahini; 6 tablespoons water; For the salad:; 8 ounces rice noodles; 1 tablespoon olive oil; 6 ounces shiitake mushrooms, stems removed, wiped clean, and chopped; 4 cups chopped spinach; 4 medium carrots, julienned; 1/2 cup chopped mint leaves; 1/4 cup chopped cilantro; 3 tablespoons minced green onion (from 2 to 3 stalks); lime wedges

Servings: persons

For the dressing:
3 tablespoons freshly squeezed lime juice
3 tablespoons sugar
2 cloves finely minced garlic (about 2 teaspoons)
2 teaspoons finely minced chile (I used a serrano here)
3 tablespoons fish sauce (use a good one-I like Red Boat)
2 tablespoons tahini
6 tablespoons water
For the salad:
8 ounces rice noodles
1 tablespoon olive oil
6 ounces shiitake mushrooms, stems removed, wiped clean, and chopped
4 cups chopped spinach
4 medium carrots, julienned
1/2 cup chopped mint leaves
1/4 cup chopped cilantro
3 tablespoons minced green onion (from 2 to 3 stalks)
lime wedges

1
To make the dressing, combine lime juice, sugar, garlic, and chile in a small bowl. Whisk in the fish sauce, tahini, and water. Taste and add more lime, sugar, or chile as needed. Sauce will keep well covered in the fridge for several days.
2
Cook the rice noodles according to instructions. Drain, rinse well with cold water, and drain again.
3
Meanwhile, heat a small skillet over medium heat. Add the olive oil, and then the mushrooms and 2 to 3 tablespoons of the prepared dressing. Cook for 5 minutes, or just until the mushrooms are soft.
4
To serve, toss cooked noodles with several tablespoons dressing. Toss the spinach with a tablespoon of dressing, and set atop the noodles. Add carrots, mint, cilantro, and green onion to taste. Top with warm mushrooms, another drizzle of dressing, and a squeeze of lime.

350

kcal

Calories

Fat

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 18 ingredients. The key ingredients include: For the dressing:, 3 tablespoons freshly squeezed lime juice, 3 tablespoons sugar, 2 cloves finely minced garlic (about 2 teaspoons), and more.

Yes, Rice Noodle Salad With Spring Vegetables And Tahini-Lime 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.

Rice Noodle Salad With Spring Vegetables And Tahini-Lime Dressing

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