Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
No Cook Asian Rice Noodle Salad
Bright, fresh flavor explodes in this No Cook Asian Rice Noodle Salad. A favorite side dish for the whole family.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
asian
Keyword:
rice noodle salad
Servings:
6
servings
Calories:
244
kcal
Author:
Kellie
Ingredients
1 6.75
ounce
package thin rice noodles
1
red bell pepper
thinly sliced
1
cup
chopped cucumber
1
cup
matchstick cut carrots
1
cup
frozen edamame
thawed
1/2
cup
sliced scallions
1/4
cup
sesame seeds
2
garlic cloves
minced
1/4
cup
rice wine vinegar
1
tablespoon
fish sauce
1
tablespoon
chili paste
1
tablespoon
honey
1
teaspoon
sesame oil
1/2
teaspoon
soy sauce
Instructions
Place noodles in a large bowl and cover with hot water. Stir and allow to soften for 15 minutes. Drain.
Add the bell pepper, cucumber, carrot, edamame, scallions and sesame seeds to the bowl. Toss to combine.
In a small bowl, whisk together the garlic, vinegar, fish sauce, chili paste, honey, sesame oil and soy sauce.
Pour the sauce over the rice noodle salad and toss to combine.
Serve immediately or cover and refrigerator for up to 6 hours.
Nutrition
Serving:
0
g
|
Calories:
244
kcal
|
Carbohydrates:
42
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
350
mg
|
Potassium:
334
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
4285
IU
|
Vitamin C:
31.2
mg
|
Calcium:
102
mg
|
Iron:
2.1
mg