Phing Salad Recipe ཕིང་ཚལ། Tibetan phing salad

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

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

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in fat, while cashews are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are a lower-sodium alternative.

Boil water in a large pot and cook rice noodles until tender, about 5-7 minutes.

Drain noodles and rinse under cold water to stop cooking.

Julienne cucumber, carrot, and bell pepper into thin strips.

Chop scallions and cilantro finely.

In a large bowl, combine noodles, vegetables, and herbs.

In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, chili oil, minced garlic, grated ginger, lime juice, and sugar until smooth.

Pour dressing over the salad and toss to combine evenly.

Garnish with crushed peanuts before serving.

Cooking Techniques

Spice Level:

Allergens