You’ll love this tangy, spicy, cold and refreshing noodle salad with crunchy veggies. Made with brown rice noodles, red peppers, carrots and doused with fresh lime juice and a simple Asian-inspired dressing, it’s a great recipe for those steamy summer nights when cooking for more than 5 minutes is just too many minutes!
Feel free to vary the veggies, but make sure they’re fresh and crunchy (snow peas, kohlrabi, radishes, fresh edamame and jicama are all great additions). The salad keeps well in the fridge for a few days, but it usually gets eaten well before then. If you want to serve it an hour or more after you make it, don’t add the veggies and scallions until you serve it so they’ll remain nice and crisp.
Chili Lime Rice Noodle Salad
Prep
Cook
Total
Yield 4-6 servings
This chilled noodle salad is loaded with crisp veggies and dressed with a tangy Asian sauce.
Ingredients
- 8 ounces brown rice noodles (also called pad thai noodles)
- 4 tablespoons tamari (you can use soy sauce but it won't be gluten-free)
- 3 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon grapeseed or canola oil
- 2 tablespoons chili garlic sauce (found in the Asian section of stores)
- 1 tablespoon toasted sesame oil
- 2 tablespoons freshly grated ginger
- 1 large red pepper and 2-3 large carrots, sliced into slender pieces about 1 1/2" long
- 1 bunch fresh cilantro, roughly chopped with stems
- 3-4 scallions, sliced white part only
- 1 lime wedge per serving
- 2 tablespoons black or white sesame seeds
- 1 teaspoon agave or maple syrup
Instructions
Heat a large pot of water to boil; add the rice noodles, stir well, and and turn off the heat. Let the noodles sit in the water for 10-12 minutes until they are tender-firm but not mushy. Drain the noodles in a colander and rinse well with cool water.
In a large bowl, mix the tamari, rice wine vinegar, chili garlic sauce, lime juice, grapeseed oil, toasted sesame oil, grated ginger and agave. Stir well. Add the drained and cooled noodles and mix well. Add the sesame seeds and mix again.
Serve on a platter garnished with the cilantro, scallions, and lime wedges.
Courses main dish
Cuisine asian
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