Description
Bursting with bright colors, this spicy Asian noodle salad is tossed with fresh crunchy veggies and a spicy sesame dressing for a flavor party in your mouth. It only takes 25 minutes to make!
Ingredients
Scale
- 1 pound rice noodles
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 1/2 cups julienned cucumbers
- 2–3 cups shaved napa cabbage
- 1/3 cup diced green onions
- 1 cup grated carrots
- optional: chopped peanuts, sesame seeds, cilantro for garnish
Spicy Sesame Vinaigrette:
- 6 tablespoons toasted sesame oil
- 2 tablespoons avocado oil
- 2 tablespoons lime juice
- 3 tablespoons tamari sauce
- 2 tablespoons rice wine vinegar
- 2/3 cup fresh cilantro
- 2 tablespoons fresh ginger
- 2 garlic clove
- 2 teaspoons sriracha sauce
- 2 teaspoons honey
Instructions
- In a small bowl, add toasted sesame oil, avocado oil, lime juice, tamari sauce, rice wine vinegar, cilantro, fresh ginger, garlic cloves, sriracha sauce, and honey. Whisk the mixture until everything is combined. Set aside.
- Bring a pot of water to a boil. Add rice noodles and cook until al dente according to package instructions. Drain noodles and rinse with cold water to stop the cooking process. (be careful not to overcook or they will end up really starchy)
- Place the noodles in a large bowl, and add red pepper, yellow pepper, cucumbers, napa cabbage, carrots, green onions, and spicy sesame dressing. Toss to combine everything.
Notes
- To store. Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for reheating or serving.
- To reheat. Pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium heat for 7-8 minutes. Unfortunately, this recipe doesn’t freeze well.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4 g
- Sodium: 842 mg
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
