rice noodle salad
A refreshing salad filled with crispy vegetables and tossed with some of our favourite flavours! I think we spent half the summer surviving on this salad as it was too hot to contemplate turning on the oven, and we were fully embracing that summertime laziness.
Give this recipe a try and swap out the veggies for your favourites!
Yield: 4 servings
*I didn’t provide measurements for the veggies for this recipe, add to your personal preference!
- 1/2 package (227 g) dry rice noodles (Medium size, packages often say “rice stick”)
- sui choy (napa cabbage), shredded
- red cabbage, shredded
- carrot, peeled into strips using vegetable peeler
- snap peas, sliced into strips
- bell pepper, sliced into strips
- green onions, chopped
- spicy fried tofu
- lime juice
- soy sauce
- Place dry rice noodles in large bowl, bring 6 cups of water to a boil (I use our tea kettle since it’s fastest). Pour boiling water over the rice noodles and let sit for 5 minutes, stir occasionally, until noodles are soft and not sticking together.
- Drain hot water, and rinse rice noodles with cold water until noodles are cold.
- Salad keeps best when noodles are stored in a separate container from veggies, combine veggies with noodles just before serving.
- When serving, add lime juice, soy sauce, or sriracha for flavour. We like to add our spicy fried tofu to make this dish more filling!
Store cold noodles in fridge in airtight container for up to 3-4 days.