Thai Rice Noodle Salad
Salad Pasta Salad Vegetarian Pasta Salad
Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.
Servings per recipe: 4
Calories per serving: 472
Preparation time: 20m
Total cooking time: 30m
Ingredients:
- 1 (8 ounce) package dried rice noodles
- 1 tablespoon olive oil
- 1/4 head romaine lettuce, chopped
- 1/4 red bell pepper, diced
- 1/4 cup chopped red onion
- 3 green onions, chopped
- 1/4 cucumber, diced
- 2 tablespoons chopped fresh basil, or to taste
- 2 tablespoons chopped fresh cilantro, or to taste
- 1 (1 inch) piece fresh ginger root, minced
- 1/4 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- Sauce:
- 1/3 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup white sugar
- 1 lemon, juiced
- 1 lime, juiced
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon paprika
Directions:
- 1 Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
- 2 Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
- 3 Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.
Nutrion facts:
| Total Fat | 21.9g | 34% |
| Saturated Fat | 3.0g | |
| Cholesterol | 0mg | |
| Sodium | 1592mg | 64% |
| Potassium | 226mg | 6% |
| Total Carbohydrates | 65.2g | 21% |
| Dietary Fiber | 2.4g | 10% |
| Protein | 3.9g | 8% |
| Sugars | 14g | |
| Vitamin A | 1827IU | |
| Vitamin C | 20mg | |
| Calcium | 42mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 26mg | |
| Folate | 49mcg |
