Chili Rice Noodle Salad Recipe

Cold rice noodle salad with fresh and crisp veggies smothered in chili garlic dressing. It's a perfect salad to keep in the fridge for quick lunch or simple side.

📝 Ingredients

• 7-8 oz. Asian rice noodles, brown or white
• 3-4 cups fresh cut up vegetables (see note)
• 2 green onions, chopped
• 1/2 cup fresh chopped cilantro
• 3-4 Tbsp. thinly sliced basil
• Optional: roasted peanuts or sliced almonds, chopped
• 3 Tbsp. neutral oil, such as avocado oil
• 3 Tbsp. low-sodium soy sauce
• 3 Tbsp. honey
• 1 Tbsp. sesame oil
• 1 Tbsp. chili garlic sauce
• 2 Tbsp. fresh lime juice, about 1 lime
• 1 Tbsp. grated fresh ginger
• 1 garlic clove, minced or grated

👨‍🍳 Instructions

1. 1Cook rice noodles according to package directions or see above how I make mine so they don’t break or stick. Immediately drain and rinse under cold water. Set over a colander to drain.
2. 2Meanwhile prepare the dressing by whisking all of the ingredients together in a small bowl.
3. 3Combine the drained noodles, vegetables, green onions, cilantro, and basil with the dressing. Refrigerate the salad for 15-30 minutes before serving.