Spicy Rice Noodle Salad

Name: Spicy Rice Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 2 to 4 servings
Ingredients: 4 oz (120 g) rice vermicelli noodles; 2 teaspoons sesame oil; 1/4 head small red cabbage; 2 cups spinach; 1 carrot; 1/4 cup soy sauce; 1/4 cup rice vinegar; 3 tablespoons Chili garlic sauce; 2 tablespoons brown sugar; 4 cloves garlic; 1 tablespoon ginger; 1/2 lb (225 g) protein of your choice; 1/4 cup cilantro leaves; 1 red chili pepper; 1/4 cup roasted peanuts

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
2 to 4 servings
Calories
243 kcal
Course
Salad

Spicy Rice Noodle Salad

Justin Wright

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Crunchy, spicy and slightly sweet, my spicy rice noodle salad makes a versatile and delightful meal any time! You only need to mix one sauce, to use as both the marinade and the noodle sauce. Even better, the marinade works with all kinds of protein: chicken, shrimp, tofu, you name it! {Gluten-Free, Vegetarian/Vegan-Adaptable}The recipe yields 2 big servings as a main dish or 4 small servings as a side.

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Ingredients

Servings

4 oz (120 g) rice vermicelli noodles (*Footnote 1)
2 teaspoons sesame oil , toasted

Veggies (*Footnote 2)

1/4 head small red cabbage , shredded
2 cups spinach , stems removed and chopped coarsely (or other salad greens)
1 carrot , shredded

Dressing/Marinade

1/4 cup soy sauce (tamari for gluten-free)
1/4 cup rice vinegar
3 tablespoons Chili garlic sauce (or your favorite chili paste/sauce)
2 tablespoons brown sugar
4 cloves garlic , grated
1 tablespoon ginger , grated

(Optional) Protein

1/2 lb (225 g) protein of your choice (chicken, shrimp, tofu, & steak)

(Optional) Garnish

1/4 cup cilantro leaves , chopped (or micro greens)
1 red chili pepper , thinly sliced
1/4 cup roasted peanuts , crushed

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Instructions

Combine the dressing ingredients in a medium bowl and stir well. (*Footnote 3)

(Optional) Prepare the protein

Place the protein of your choice in a deep plate. Pour 1/3 cup of the dressing over it. If using tofu, cube or slice the tofu to the desired shape before marinating it. Marinate at room temperature for an hour, or in the fridge up to overnight. If using shrimp (or any seafood), marinate it in the fridge for 30 minutes up to 2 hours.
Once done marinating, remove the protein and discard the marinade. Lightly pat the protein dry with paper towels and remove the aromatics (to prevent from burning and help with browning). Pan fry the protein until both sides are golden brown and the inside is cooked through. (*Footnote 4)

Prepare noodles & veggies

Cut all the veggies and transfer them to a large mixing bowl. Pat the veggies dry with paper towels if they are wet.
Cook the noodles according to the package instructions. Once cooked, drain the noodles and rinse them with cold water to cool, then drain them completely. Add the sesame noodles and toss them to prevent clumping.

Assemble

Add the chilled noodles to a bowl with the veggies. Toss until the ingredients are evenly distributed.
Pour the remaining dressing over the salad and toss. If you are not making a protein add half the dressing, toss, and taste. Add more according to your taste.
If serving with a protein, add the cooked protein into the salad and toss again. Or you can simply serve the protein on the top of the salad.
The salad can be served immediately or chilled overnight in the fridge. The noodles will absorb the dressing overnight and become even more flavorful.

Notes

Thin rice vermicelli noodles and Pad Thai style rice noodles (what I used) work well. Avoid using the thick type of rice noodles.
To speed things up, you can use 2 cups of coleslaw mix to replace the purple cabbage and carrot. And you can use any salad mix or lettuce (sliced) to replace the spinach.
Alternatively you can add everything (uncut) into a tall cup and mix with an immersion blender to mix the dressing and speed up the process.
For tofu, seafood, and thin steak, you can pan fry the protein with peanut oil for 2 to 3 minutes per side. If you cook with chicken thighs, cook both sides until golden brown, then cover the pan and cook over medium-low heat until it’s cooked through, 5 minutes or so. For chicken breast, the best way is to split the breast into two thin pieces before pan frying, so it will be cooked through after you brown both sides. To test the doneness, use a small paring knife to slice the thickest part and the juice should run clear.
The nutrition facts are calculated based on 1 of the 4 servings yielded by this recipe using chicken breast as the protein.

Nutrition Information

Show Details

Serving 1serving Calories 243kcal (12%) Carbohydrates 35.1g (12%) Protein 15.4g (31%) Fat 3.9g (6%) Saturated Fat 0.3g (2%) Cholesterol 36mg (12%) Sodium 589mg (25%) Potassium 490mg (14%) Fiber 2.8g (11%) Sugar 7.8g (16%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 2to 4 servings

Amount Per Serving

Calories 243 kcal

% Daily Value*

Serving	1serving
Calories	243kcal	12%
Carbohydrates	35.1g	12%
Protein	15.4g	31%
Fat	3.9g	6%
Saturated Fat	0.3g	2%
Cholesterol	36mg	12%
Sodium	589mg	25%
Potassium	490mg	10%
Fiber	2.8g	11%
Sugar	7.8g	16%
Calcium	64mg	6%
Iron	2mg	11%