Rice Noodle Salad Recipes

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RICE NOODLE SALAD



Rice Noodle Salad image

This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 16

1 package (8.8 ounces) thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped
SESAME PEANUT DRESSING:
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

THAI RICE NOODLE SALAD



Thai rice noodle salad image

This salad is full of flavour and is healthy too, as it's served with an oil-free dressing

Provided by Good Food team

Categories     Lunch, Vegetable

Time 22m

Number Of Ingredients 15

½ a pack fine vermicelli rice noodles
200g bag beansprouts
zest and juice 2 limes
2-3 tbsp fish or soy sauce , to taste
1 tsp muscovado sugar or soft brown sugar
1 red onion , halved and thinly sliced
2 Little Gem lettuce hearts, leaves separated and roughly torn
500g minced pork
small knob grated ginger
pinch cayenne pepper
1 tsp sunflower oil
2 tbsp sesame seeds
1 tsp oil
4 x sirloin steaks
1 deseeded and shredded red chilli

Steps:

  • Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
  • Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
  • To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
  • To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.

Nutrition Facts : Calories 153 calories, Fat 1 grams fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.49 milligram of sodium

THAI RICE NOODLE SALAD



Thai Rice Noodle Salad image

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Provided by christinadavis

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 21

1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
¼ head romaine lettuce, chopped
¼ red bell pepper, diced
¼ cup chopped red onion
3 green onions, chopped
¼ cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
¼ jalapeno pepper, seeded and minced
2 cloves garlic, minced
⅓ cup olive oil
¼ cup rice vinegar
¼ cup soy sauce
¼ cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon paprika

Steps:

  • Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  • Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
  • Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrition Facts : Calories 471.8 calories, Carbohydrate 65.2 g, Fat 21.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 1591.5 mg, Sugar 14.4 g

VERMICELLI NOODLE SALAD



Vermicelli Noodle Salad image

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Salad

Time 10m

Number Of Ingredients 14

100g / 4 oz dried vermicelli noodles ((Note 1))
2 cups white or green cabbage (, shredded)
1 1/2 cups shredded carrot ((1 medium carrot))
1 1/2 cups bean sprouts
2 green onions (, finely sliced)
1/2 cup coriander/ cilantro leaves
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 1/2 tsp sugar
1 1/2 tbsp grapeseed oil ((or any other neutral oil))
1 garlic clove (, minced)
1 birds eye chilli (, finely minced )
Fried Asian Shallots (, to garnish (optional))
Red chilli (, finely sliced)

Steps:

  • Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
  • Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
  • Combine vermicelli noodles with remaining salad ingredients.
  • Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

Nutrition Facts : ServingSize 147 g, Calories 170 kcal, Carbohydrate 29 g, Protein 4.3 g, Fat 4 g, Sodium 29 mg, Fiber 1.6 g, Sugar 4 g

ASIAN RICE NOODLE SALAD



Asian Rice Noodle Salad image

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Provided by Lisa Leake

Categories     HarperCollins     Noodle     Salad     Rice     Side     Quick & Easy     Vegetarian     Peanut     Cabbage     Ginger     Dinner

Yield Seres 5-6 as a side dish

Number Of Ingredients 12

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Steps:

  • Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  • In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  • Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

VIETNAMESE CHICKEN AND RICE NOODLE SALAD



Vietnamese Chicken and Rice Noodle Salad image

With fresh ingredients, crunchy textures and bright flavours - there's so much to love in this Vietnamese Chicken & Rice Noodle Salad!

Provided by Sarah Nevins

Categories     Salads

Time 13m

Number Of Ingredients 13

1 tablespoon | 15 ml lime juice
2 tablespoons |28 g light brown sugar
2 tablespoons | 30 ml fish sauce
2 tablespoons | 30 ml rice vinegar
1 red birds eye chili, deseeded and diced
2 cloves garlic, minced
2 cooked boneless, skinless chicken breasts, shredded or diced
4 ounces thin rice noodles
1/2 large cucumber
1 large carrot, thinly sliced or grated
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, sliced
1/4 cup salted peanuts, chopped

Steps:

  • Start by mixing all of the nuoc cham dressing ingredients together in a small cup or bowl until combined. Set aside.
  • Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. If you don't own a tea kettle, add 3-4 cups water to your pot and bring to a boil on the stove top first before adding the noodles.
  • Once cooked and rinsed, add the noodles to a large salad bowl and set aside as you prep the remaining ingredients.
  • Take the cucumber and cut in in half lengthwise. Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs.
  • Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles. Pour the dressing over the top then toss well to mix the salad until everything is well covered in dressing.
  • Add more peanuts and fresh herbs if desired and enjoy.

Nutrition Facts : Calories 339 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize g, Sodium 849 milligrams sodium, Sugar 4 grams sugar

FRESH AND EASY VIETNAMESE NOODLE SALAD



Fresh and Easy Vietnamese Noodle Salad image

This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.

Provided by Heidi

Number Of Ingredients 12

12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots (shredded)
2 cucumbers (seeded and shredded)
4 green onion (chopped)
1 1/2 cups fresh bean sprouts
1/3 cup chopped cilantro
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic (pressed or minced)
1/4 teaspoon crushed red pepper
Lime

Steps:

  • Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
  • In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

CHILI GARLIC RICE NOODLE SALAD



Chili Garlic Rice Noodle Salad image

Cold rice noodle salad with fresh and crisp veggies smothered in chili garlic dressing. It's a perfect salad to keep in the fridge for quick lunch or simple side.

Provided by Katya

Categories     Salad

Time 25m

Yield 6

Number Of Ingredients 14

7-8 oz. Asian rice noodles, brown or white
3-4 cups fresh cut up vegetables (see note)
2 green onions, chopped
1/2 cup fresh chopped cilantro
3-4 Tbsp. thinly sliced basil
Optional: roasted peanuts or sliced almonds, chopped
3 Tbsp. neutral oil, such as avocado oil
3 Tbsp. low-sodium soy sauce
3 Tbsp. honey
1 Tbsp. sesame oil
1 Tbsp. chili garlic sauce
2 Tbsp. fresh lime juice, about 1 lime
1 Tbsp. grated fresh ginger
1 garlic clove, minced or grated

Steps:

  • Cook rice noodles according to package directions or see above how I make mine so they don't break or stick. Immediately drain and rinse under cold water. Set over a colander to drain.
  • Meanwhile prepare the dressing by whisking all of the ingredients together in a small bowl.
  • Combine the drained noodles, vegetables, green onions, cilantro, and basil with the dressing. Refrigerate the salad for 15-30 minutes before serving.

Nutrition Facts : Calories 267 calories, Sugar 11.4 g, Sodium 568.8 mg, Fat 10 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 42.5 g, Fiber 1.6 g, Protein 1.6 g, Cholesterol 0 mg

RICE NOODLE SALAD



Rice Noodle Salad image

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 2 grams, TransFat 0 grams

VIETNAMESE RICE-NOODLE SALAD



Vietnamese Rice-Noodle Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Number Of Ingredients 13

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted nuts

Steps:

  • Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE



Thai Rice Noodle Salad With Chili-Lime Vinaigrette image

Discover how to make this Thai rice noodle salad with a chili-lime vinaigrette that is fresh, flavorful, and simple to make.

Provided by Darlene Schmidt

Categories     Lunch     Side Dish     Dinner     Salad

Time 22m

Yield 6

Number Of Ingredients 20

Salad Dressing:
1/3 cup lime juice (about 3 limes, plus more for serving)
3 tablespoons fish sauce
3 tablespoons soy sauce
2 to 3 teaspoons sugar, to taste
1 to 3 teaspoons chili sauce , to taste
2 cloves garlic, minced
1 teaspoon sesame oil
Salad:
8 ounces dried rice noodles (thin, vermicelli-size)
1 to 2 cups bean sprouts, optional
2 tomatoes, cut, small slices
1 carrot, sliced into matchsticks
4 green onions, finely sliced
1 small green bell pepper, thinly sliced
1 small red or orange bell pepper, thinly sliced
Optional: 1 can shrimp, cooked, drained
1 cup cilantro , fresh leaves, roughly chopped
1/2 cup fresh basil, roughly chopped
1/4 cup dry-roasted peanuts, lightly chopped

Steps:

  • Gather the ingredients.
  • In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
  • Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
  • Gather the ingredients.
  • Lightly boil rice noodles until al dente , about 7 minutes.
  • Drain the noodles.
  • Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
  • Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
  • Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
  • Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.

Nutrition Facts : Calories 179 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 1237 mg, Sugar 9 g, Fat 4 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

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