Thai Noodle and Vegetable Salad Recipe

Name: Thai Noodle and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces rice sticks; 2 tablespoons hoisin sauce; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 tablespoons soya sauce; 2 tablespoons lime juice; 2 large garlic cloves, crushed; 1 ½ teaspoons finely grated ginger; 8 ounces sliced fresh white mushrooms or 8 ounces cremini mushrooms; 1 cup sweet red pepper, julienned; 1 cup snow peas, julienned snow peas; 1 cup carrot, pre-shredded; 2 green onions, diagonally sliced; ½ cup cilantro leaf, chopped

Servings: persons

6 ounces rice sticks
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soya sauce
2 tablespoons lime juice
2 large garlic cloves, crushed
1 ½ teaspoons finely grated ginger
8 ounces sliced fresh white mushrooms or 8 ounces cremini mushrooms
1 cup sweet red pepper, julienned
1 cup snow peas, julienned snow peas
1 cup carrot, pre-shredded
2 green onions, diagonally sliced
½ cup cilantro leaf, chopped

1
In a large bowl, soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.
2
Meanwhile in a measuring cup, or jar with lid, combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well.
3
Pour half of the dressing over drained cooked noodles.
4
Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles.
5
Serve at room temperature or chill until the next day.

430

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 14 ingredients. The key ingredients include: 6 ounces rice sticks, 2 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, and more.

Yes, Thai Noodle and Vegetable 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.

Thai Noodle and Vegetable Salad

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