Asian Noodle Salad
Servings: 3 people
- 4½ ounces (125 grams) vermicelli rice noodles + hot water to soak them
- 1 (1) cucumber thinly sliced
- 1 (1) carrot thinly sliced
- ⅛ green cabbage thinly sliced
- 1 (1) green onion thinly sliced
- ¼ cup (¼ cup) cilantro or fresh coriander, coarsely chopped
- 1 cup (2 handfuls) bean sprouts optional
- 4 tablespoons (4 tablespoons) peanuts toasted and chopped
FOR THE DRESSING
- ¼ cup (60 grams) reduced-sodium soy sauce
- ¼ cup (60 grams) fresh lime juice
- 3 tablespoons (45 grams) maple syrup
- 2 tablespoons (30 grams) sesame oil
- 1 clove (1 clove) garlic grated
- 2 (2) red chilis thinly sliced - more or less to taste
- 1 teaspoon (1 teaspoon) sesame seeds optional
- CHOP VEGGIES: Cut 1 cucumber, 1 carrot, and ⅛ green cabbage into thin slices (juilienne).You can do so with a sharp knife on a cutting board, a mandoline slicer with vertical blades, or a julienne peeler. Add all to a large mixing bowl.Thinly slice 1 green onion (white and green part) and add it to the same mixing bowl. Then, add 1 cup bean sprouts and ¼ cup cilantro.
- SOAK NOODLES: Soak 4½ ounces vermicelli rice noodles in a bowl with hot water per package instructions.When tender, rinse under cold water to cool, drain well, and add to the bowl with the veggies.Ours took 3 minutes in 195°F or 90°C hot water.
- MAKE DRESSING: To a bowl, add ¼ cup reduced-sodium soy sauce, ¼ cup fresh lime juice, 3 tablespoons maple syrup, 2 tablespoons sesame oil, 1 clove garlic (grated), 2 red chilis (thinly sliced), and 1 teaspoon sesame seeds.Whisk to combine.
- MIX SALAD: Pour ¾ of the dressing over the salad and toss until combined. Reserve the remaining dressing for later.
- GARNISH: Serve in a bowl and garnish with 4 tablespoons peanuts (lightly toasted), more cilantro, and a drizzle of reserved dressing.
- NEED MORE PROTEIN? To increase protein, serve noodle salad with grilled tofu, pan-fried tofu, air-fried tofu, or oven-baked tofu. Chicken and shrimp work too.
Nutritional information is an estimate for 1 serving of Asian noodle salad out of 3 servings.
SUBSTITUTIONS
Rice vermicelli: substitute soy vermicelli, soba noodles, egg noddles, or another type of Asian noodle. Cook them according to package instructions.
Carrot: substitute red bell pepper.
Green cabbage: substitute red cabbage, broccoli, or kale.
Bean sprouts: you can use fresh or canned bean sprouts. Substitute micro greens or omit them if you can't find them.
Cilantro: aka fresh coriander. If you don't like cilantro, substitute flat-leaf parsley for it.
Peanuts: substitute fried onions.
Soy sauce: substitute Tamari or coconut aminos.
Lime juice: substitute rice vinegar or lemon juice.
Sesame oil: substitute a neutral vegetable oil.
Maple syrup: substitute sugar, honey, agave syrup, or date syrup.
Fresh garlic: substitute garlic powder.
Fresh ginger: substitute ground ginger.
Fresh chili: substitute red pepper flakes, gochujang to taste, sriracha sauce, or cayenne pepper.
STORAGE
Make ahead: You can make this recipe up to two days in advance and bring it to potlucks and picnics or use it for meal prep. The flavors will meld as the salad, and the dressing sit together in the fridge.
Refrigerator: Keep it in an airtight container in the fridge for up to 3 days.
Freezer: this recipe is not suitable for freezing.
