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.
