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chili garlic rice noodle salad

Chili Garlic Rice Noodle Salad

  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Asian

Description

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. 


Ingredients

Scale
  • 78 oz. Asian rice noodles, brown or white
  • 34 cups fresh cut up vegetables (see note)
  • 2 green onions, chopped
  • 1/2 cup fresh chopped cilantro
  • 34 Tbsp. thinly sliced basil
  • Optional: roasted peanuts or sliced almonds, chopped

Dressing

  • 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

Instructions

  1. 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.
  2. Meanwhile prepare the dressing by whisking all of the ingredients together in a small bowl.
  3. Combine the drained noodles, vegetables, green onions, cilantro, and basil with the dressing. Refrigerate the salad for 15-30 minutes before serving.

Notes

  • Noodles: I used thick rice noodles for this salad. I find that they hold up better than the thin/vermicelli ones.
  • Vegetables: You can switch up the vegetables to include cucumbers, bean sprouts, bell peppers, napa cabbage, sugar snap peas, and edamame. I used a variety of carrots, snow peas, and red cabbage. Harder vegetables will stay crisper.
  • Chili Garlic Sauce: It’s a red coarsely blended sauce usually found in the Asian section of most grocery stores.
  • Serving/Leftovers: Once the salad is plated I love to add a tiny drizzle of sesame oil and a squeeze of lime. It makes the flavors pop. Leftovers can be refrigerated in an airtight container for up to 3 days.

Keywords: cold salad, meal prep, noodle salad