Rice Noodle Salad | Food Channel L Recipes

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: roasted chickpeas

Sunflower seeds provide similar crunch and flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

Cook glass noodles in boiling water until tender, about 4-6 minutes.

Drain noodles and rinse under cold water to stop cooking.

Slice cucumber and carrots into thin strips.

Chop green chilli, green onions, coriander, and basil finely.

In a bowl, combine fish sauce, soy sauce, dark sesame seed oil, rice vinegar, sugar, minced garlic, and grated ginger.

Whisk dressing until sugar dissolves completely.

In a large mixing bowl, combine cooked noodles, vegetables, herbs, and cashews.

Pour dressing over the salad and toss gently to combine.

Let salad sit for 5 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens