Spicy Rice Noodle Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
2 to 4 servings
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Calories
243 kcal
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Course
Salad
Spicy Rice Noodle Salad
Description
Spicy Rice Noodle Salad brings together cooked rice vermicelli noodles with fresh shredded red cabbage, chopped spinach, and grated carrot. The dressing blends soy sauce, rice vinegar, chili garlic sauce, brown sugar, garlic, and ginger for a rich, tangy, and spicy flavor profile. When the optional protein is marinated and pan-fried, it adds a savory and caramelized element that complements the fresh vegetables and noodles. The fresh and spicy components combine for a salad that is crisp and rich in texture.
The balance of ingredients allows this salad to be served as a light main dish or a side dish. It pairs well with simple steamed rice or can be enjoyed alone for a filling salad meal. The chili garlic sauce can be adjusted to taste for different heat levels.
For convenience, coleslaw mix may substitute some vegetables and the dressing can be mixed quickly using a blender or immersion blender. The protein cooking times vary depending on type, with thinner cuts or seafood requiring less pan-frying. Proper cooking ensures the protein remains tender and well-browned without burning the aromatics used in the marinade.
Ingredients
- 4 oz (120 g) rice vermicelli noodles (*Footnote 1)
- 2 teaspoons sesame oil , toasted
Veggies (*Footnote 2)
- 1/4 red cabbage shredded, small head
- 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 chopped (or micro greens, leaves
- 1 red chili pepper , thinly sliced
- 1/4 cup peanuts crushed, roasted
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 or Pad Thai style noodles are ideal; avoid thick rice noodles.
- Coleslaw mix may substitute for red cabbage and carrot to save time.
- Immersion blender can be used to blend dressing ingredients quickly when mixed in a tall container.
- Protein cooking times differ: pan fry tofu, seafood or thin steak 2-3 minutes per side; chicken thighs and breasts require longer cooking and checking doneness by clear juices.
- Nutritional facts provided apply when using chicken breast and yield four servings.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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