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Asian Rice Noodle Salad

Cold or warm, this salad simply oozes Asia. Use whatever vegetables you have at hand.
Course Salad, Side Dish
Cuisine Asian
Servings 4 people as part of a meal
Author Dea Zoffmann

Ingredients

FOR A COLD SALAD:

  • About 100 grams Rice vermicelli noodles
  • A large handful green beans, very thinly sliced (bimi/broccolini also work great)
  • 1 red onion, halved and very thinly sliced
  • 2-4 carrots, julienned or very thinly sliced length-ways, or spiralized
  • 1/2-3/4 regular cucumber, julienned or very thinly sliced length-ways, or spiralized
  • A 1/4 head of heart cabbage, very thinly sliced (regular white cabbage also works good)
  • Other vegetables of your choice. See text for suggestions.
  • A large handful fresh coriander (cilantro), roughly chopped
  • A large handful fresh mint, finely chopped
  • Other herbs of your choice. Rucola (arugula), Thai basil, green onions, or chives all work great. Chopped. Optional

Ingredients for the sauce:

  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • A 1" (2.5 cm) long, piece of ginger, finely grated
  • 1 large or 2 smaller garlic clove(s), minced

FOR A WARM SIDE DISH:

  • About 100 grams Rice vermicelli noodles
  • A large handful green beans, very thinly sliced (bimi/broccolini also work great)
  • 1 red onion, halved and very thinly sliced
  • 2 - 4 carrots, julienned or very thinly sliced length-ways, or spiralized
  • 1 zucchini, julienned or very thinly sliced length-ways, or spiralized
  • A 1/4 head of heart cabbage, very thinly sliced (regular white cabbage also works good)
  • Other vegetables of your choice. See text for suggestions.
  • 1/2 tablespoon extra virgin olive oil or 1 tablespoon vegetable stock
  • A large handful fresh coriander (cilantro), roughly chopped
  • A large handful fresh mint, finely chopped
  • Other herbs of your choice. Rucola (arugula), Thai basil, green onions, or chives all work great. Chopped. Optional

Ingredients for the sauce (same as for the cold salad):

  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • A 1" (2.5 cm) long, piece of ginger, finely grated
  • 1 large or 2 smaller garlic clove(s), minced

Instructions

TO MAKE A COLD SALAD:

  • Briefly boil the noodles according to instruction on the package. Be sure to not overcook them. Drain well and rinse with cold water to stop the cooking process. Make sure all the water has drained before transferring them to a serving bowl.
  • Briefly steam the green beans until cooked but still crunchy. How long this takes depends on the type and age of the beans so you'll have to check them as they cook.
    * If you are adding other vegetables that require cooking, cook these at the same time. (See suggestions in the text). *
  • Mix all the ingredients for the sauce together in a small bowl and set aside.
  • Now add all the sliced/julienned/spiralized vegetables to the noodles and toss to mix well before adding the sauce and the fresh herbs. Make sure everything is well mixed before serving.

TO MAKE A WARM SIDE DISH:

  • Briefly boil the noodles according to instruction on the package. Be sure to not overcook them. Drain well and rinse with cold water to stop the cooking process. Set aside.
  • Combine all the ingredients for the sauce in a small bowl and set aside.
  • In a wok or large saucepan set over medium-high heat, heat a little extra virgin olive oil or stock and add all the julienned/thinly sliced/spiralized vegetables. Stir-fry for five to ten minutes until the vegetables have softened but still retain some crunch.
  • Add the cooked noodles and stir-fry for a couple more minutes; then add the sauce and the herbs and stir to combine well. Stir-fry for another minute until everything is well mixed. Serve!