Rice noodle salad
Instructions
Tofu
Dressing
To serve
Pick the best vegetables
Choose fresh, crisp vegetables to add texture and colour. Carrots should be firm with a deep orange hue, free from cracks or soft spots. Spring onions should have vibrant green tops and crisp white stems. For the chilli pepper, select one with smooth, glossy skin, ensuring it is firm to the touch. The sprouts should be crisp and fresh, without signs of wilting.
Whisk dressing thoroughly before adding to noodles
Before pouring the dressing over your salad, make sure to whisk it well. This ensures the sweet chilli sauce, soy sauce, sesame oil, and seasonings are properly mixed, giving the noodles and vegetables an even coating. A well-mixed dressing prevents uneven flavours from developing.
Prevent the noodles from overcooking
To keep your noodles from becoming too soft, follow the cooking instructions closely and drain them as soon as they are tender. Rinsing with cold water after cooking stops the cooking process, while tossing them lightly with oil prevents them from sticking. This way, the noodles remain firm and separate, making them easier to mix with the vegetables and dressing.
FAQ: Questions about rice noodle salad
Do you want to know more about this rice noodle salad? Then, keep reading below to find our answers to some of the most common questions about the recipe.
Yes, you can make part of the rice noodle salad in advance, such as the dressing and vegetables. Store these separately in the fridge in airtight containers. To maintain the freshest texture, it is best to assemble the salad just before serving. Make the noodles fresh and toss everything together once you are ready to serve it.
Yes, this rice noodle salad works great, both warm and cold. If you serve it warm right after tossing everything together, the noodles and tofu soak up the dressing more, making the flavours richer. For something lighter and refreshing, let the salad cool before serving so everything is nicely chilled and crisp.
Rice noodle salad can be stored in the fridge for up to 2 days if kept in an airtight container. If you want to maintain the best possible texture, keep the dressing separate from the salad and mix it just before serving. By doing so, the noodles avoid absorbing too much liquid, and the vegetables will stay crisp and fresh for longer.
Ingredients
|
Rice noodles
|
250 g |
|---|---|
|
Spring onion
|
1 |
|
Carrots
|
2 |
|
Red chilli pepper
|
½ |
Tofu
|
Tofu
|
300 g |
|---|---|
|
Oil
|
2 tbsp |
Dressing
|
Sweet chilli sauce
|
4 tbsp |
|---|---|
|
Soy sauce
|
1½ tbsp |
|
Sesame oil
|
½ tbsp |
|
Lime fruit, freshly squeezed
|
½ |
|
Salt
|
½ tsp |
|
White pepper
|
¼ tsp |
To serve
|
Fresh coriander leaves
|
|
|---|---|
|
Sprouts
|
½ pack |
Other recipes
Discover our colourful rice noodle salad
Take in the vibrant colours and fresh flavours of our rice noodle salad. It brings together tender rice noodles with crunchy vegetables like carrots and spring onions, while the golden-brown tofu adds richness to balance. Finish it off with sprouts, coriander, and a light dressing for a colourful and refreshing finish. This recipe invites you to dig in and have a taste of East Asia’s invigoratingly irresistible flavours.
With perfectly cooked golden-brown tofu
Tofu offers a satisfying texture and mild flavour that easily absorbs the dressing in the salad. Fried in the pan, it gets a lovely golden-brown colour, a crispy exterior, and a soft and tender inside. Its alluring texture adds a delightful contrast to the fresh, crunchy vegetables and the softness of the rice noodles. The neutral taste of tofu makes it the perfect companion for the savoury, tangy dressing.
Coated in a savoury, spicy, and fresh chilli-lime dressing
The sweet, spicy, and tangy chilli-lime dressing gives the salad its vibrant taste with classic Asian flavour combinations. Sweet chilli sauce is known for its gentle warmth, which adds just enough of a spicy kick, while fresh lime juice mixes things up with its zesty sharpness. Soy sauce and sesame oil tie it all together with rich, savoury, and nutty elements that never overpower the other ingredients.
Pair with other Asian-inspired dishes
This rice noodle salad works wonderfully with many beloved Asian dishes. Its light, tangy dressing and crisp vegetables pair well with grilled meats like teriyaki chicken or char siu pork, adding freshness to the rich, meaty flavours. You could also serve it alongside prawns cooked in garlic and soy sauce or sesame-crusted salmon. For a more complete meal, try pairing it with dim sum, gyoza, or a light stir-fry like vegetable lo mein. Whether served as a side or light main, this salad offers traditional Asian flavours to any Asian-inspired spread.
For more pairing ideas, try the rice noodle salad with dishes like prawn pho, a Vietnamese noodle soup, an Indian-inspired paneer stir-fry or other spiced dishes like paneer butter masala or chicken korma. For a lighter option, our salmon poke bowl complements the salad perfectly.
Give it a personal touch
There are endless ways to customise your rice noodle salad, making it your own each time. Add slices of creamy avocado for richness, or sprinkle some crushed peanuts for extra crunch. If you enjoy more heat, increase the chilli sauce in the dressing, or add fresh chopped chillies for a fiery kick.
You can also try different vegetables to bring more colours and other textures into the salad. Add thinly sliced cucumbers, peppers, or shredded red cabbage for more freshness and crunch. Fresh herbs like mint or Thai basil are common in Asian salads and will inject a refreshing aromatic note.
Experimenting with the dressing is an easy way to change the flavour. Seasoned rice vinegar adds a shot of mild sweetness, while regular rice vinegar lets you adjust the sugar level to suit your taste. You could also explore bolder options, like apple cider vinegar for a tangy twist or white wine vinegar to add a sharper, more acidic note.