Lao Food|Mukbang|How To Make Cucumber Salad w/ Rice Noodles|Today’s Lunch

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: tamari

Soy sauce is a common alternative for a similar umami flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat choice, while canola oil is budget-friendly.

Cook rice noodles in boiling water until tender, about 3-4 minutes.

Drain noodles and rinse under cold water to stop cooking.

Slice cucumber, carrots, and red bell pepper into thin strips.

Chop green onions and cilantro finely.

In a large bowl, combine noodles, cucumber, carrots, bell pepper, green onions, and cilantro.

In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, chili flakes, and sesame oil.

Pour dressing over the salad and toss gently to combine.

Sprinkle with chopped peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens