RICE NOODLES FOR SALAD RECIPES

Name: Rice Noodle Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons Thai fish sauce or 1 tablespoon soy sauce; 1 teaspoon sugar; 2 to 3 teaspoons finely minced ginger (to taste); 1/2 teaspoon red pepper flakes, or a pinch of cayenne; 2 tablespoons Chinese sesame oil; 2 tablespoons canola oil; 3 ounces dried rice noodles (rice sticks) or cellophane noodles; 1/2 small Napa cabbage or 1 romaine heart; 3 scallions, cleaned and thinly sliced on the diagonal (optional); 1 cup coarsely chopped cilantro; 1 medium carrot, grated or cut in fine julienne; Lettuce leaves for the bowl or platter

RICE NOODLE SALAD RECIPE - NYT COOKING

Rice Noodle Salad Recipe - NYT Cooking image

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 teaspoons finely minced ginger (to taste)
1/2 teaspoon red pepper flakes, or a pinch of cayenne
2 tablespoons Chinese sesame oil
2 tablespoons canola oil
3 ounces dried rice noodles (rice sticks) or cellophane noodles
1/2 small Napa cabbage or 1 romaine heart
3 scallions, cleaned and thinly sliced on the diagonal (optional)
1 cup coarsely chopped cilantro
1 medium carrot, grated or cut in fine julienne
Lettuce leaves for the bowl or platter

Steps:

Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

Nutrition Facts : @context http//schema.org, Calories 216, UnsaturatedFatContent 12 grams, CarbohydrateContent 23 grams, FatContent 14 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 723 milligrams, SugarContent 2 grams, TransFatContent 0 grams

RICE NOODLE SALAD RECIPE: HOW TO MAKE IT

Rice Noodle Salad Recipe: How to Make It image

This rice noodle salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. —Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 servings.

Number Of Ingredients 17

Ingredients

1 package (8.8 ounces) thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped
SESAME PEANUT DRESSING:
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Optional: Salted peanuts and limes

Steps:

Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. If desired, sprinkle with peanuts and additional lime juice.

Nutrition Facts : Calories 149 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1.500 starch

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