How’s the weather over there?
It’s been mild over here. It’s definitely spring, which for me calls for lighter and less fussy meals. One of my regular take out meals in SF was this thai rice noodle salad. Light and crunchy, full of veggies and things with the perfect amount of bite to it. Well, I’m still on the search for my favorite rice noodle salad here on the west side of LA. But, I must say it’s been a lots of fun trying out different places.
In the meantime, here is my version. It’s super simple, light and versatile. You can add whatever veggies, meat or tofu if you prefer. I used a flat thai stick noodle but I also like this salad with thin cellophane noodles too. I had a little bit of steak in the refrigerator, grilled the night before which was perfect in this dish and a good way to use up some leftovers. It’s a quick healthy light dinner or take to work lunch!
Fresh Rice Noodle Salad
7-8 ounces rice noodles
1/2 cup of sliced cooked chicken, beef or tofu
1/2 cup of veggies
4-5 green onions, thinly sliced
2 inch piece of fresh root ginger, finely sliced
3/4 cup chopped cilantro
2 tbsp soy sauce
2 tbsp toasted sesame oil
3/4 cup of chopped peanuts or cashews
juice and zest of 1 lime
1/2 tsp (or to taste) dried red chile flakes
optional: add 1/4 cup of toasted sesame seeds
Preparation:
Boil noodles as per package directions. While noodles are boiling, heat the sesame oil in a skillet. Add your cooked meat/veggies and half of the ginger and stir just to heat through. Set aside.
Once the noodles have boiled, rinse through with cold water and set aside to drain and place them in a large bowl. Add the remaining ginger, sesame oil and all other ingredients and toss.
{ 17 comments… read them below or add one }
i’m not big into rice noodles, but when they’re used in preparing a light meal, i can totally dig it! nice to find your blog!
I love the lightness and crunchiness of this noodle salad. The ingredients look so fresh. I’m going to have to bookmark this one.
That looks so delicious Lisa. Atually better than a lot of noodle salads I see in restaurants!
I love the chewy, toothsome quality of wide rice noodles like these. My Mom used to stir-fry them with tender beef. Thanks for bringing back tasty memories for me.
A salad in summer is the perfect combination. The ginger is a great addition as well!
urgh it suddenly dipped low to the chills today! and it’s raining and raining and raining!!
but even in this weather, if you just handed that lovely bowl of noodles over…I’ll brighten up like lollipops!
We’ve had some surprisingly warm and sunny days here in London and I’ve been itching to use these soba noodles that have been in my pantry for a few weeks. I think I’ll be make this with them, probably with some tofu and one of my favorite ingredients is toasted sesame oil. I remember when I lived in Geneva and I bought sesame oil and with my poor french I bought the non-toasted kind. So disappointing when I went to start cooking an Asian stir fry. Love how simple this recipe is…
soo easy and simple.. m soo in love with this recipe.. a must make for lunch.. thanx a lot or sharing
Thanks for posting! This recipe looks healthy and easy to prepare. Your photo is lovely, btw.
oh man, perfect for the warmer weathers…amazing!
This dish looks absolutely yummy, now where did you say this take out place in SF is? =)
This looks so appetizing, yum!
Gorgeous photo! This would be so good for lunch..right now.
My husband is going to be so happy when I make this for him!
Yummy! Absolutely irresistible. I love noodles.
MMMMM…I love noodle salads as this one: healthy & so yummie in the hotter days towards summer!
Oh I envy you. I love spring and I also love noodle salads This looks delicious