Spicy Rice Noodle Salad
Crunchy, spicy and slightly sweet, my spicy rice noodle salad makes a versatile and delightful meal any time! You only need to mix one sauce, to use as both the marinade and the noodle sauce. Even better, the marinade works with all kinds of protein: chicken, shrimp, tofu, you name it! {Gluten-Free, Vegetarian/Vegan-Adaptable}The recipe yields 2 big servings as a main dish or 4 small servings as a side.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 4 oz (120 g) rice vermicelli noodles ((*Footnote 1))
- 2 tsp sesame oil (, toasted)
- 1/4 head small red cabbage (, shredded)
- 2 cup spinach (, stems removed and chopped coarsely (or other salad greens))
- 1 carrot (, shredded)
- 1/4 cup soy sauce ((tamari for gluten-free))
- 1/4 cup rice vinegar
- 3 tbsp chili garlic sauce ((or your favorite chili paste/sauce))
- 2 tbsp brown sugar
- 4 clove garlic (, grated)
- 1 tbsp ginger (, grated)
- 1/2 lb (225 g) protein of your choice ((chicken, shrimp, tofu, & steak))
- 1/4 cup cilantro leaves (, chopped (or micro greens))
- 1 red chili pepper (, thinly sliced)
- 1/4 cup roasted peanuts (, crushed)
Instructions
- 1
Combine the dressing ingredients in a medium bowl and stir well. (*Footnote 3)
- 2
Place the protein of your choice in a deep plate. Pour 1/3 cup of the dressing over it. If using tofu, cube or slice the tofu to the desired shape before marinating it. Marinate at room temperature for an hour, or in the fridge up to overnight. If using shrimp (or any seafood), marinate it in the fridge for 30 minutes up to 2 hours.
- 3
Once done marinating, remove the protein and discard the marinade. Lightly pat the protein dry with paper towels and remove the aromatics (to prevent from burning and help with browning). Pan fry the protein until both sides are golden brown and the inside is cooked through. (*Footnote 4)
- 4
Cut all the veggies and transfer them to a large mixing bowl. Pat the veggies dry with paper towels if they are wet.
- 5
Cook the noodles according to the package instructions. Once cooked, drain the noodles and rinse them with cold water to cool, then drain them completely. Add the sesame noodles and toss them to prevent clumping.
- 6
Add the chilled noodles to a bowl with the veggies. Toss until the ingredients are evenly distributed.
- 7
Pour the remaining dressing over the salad and toss. If you are not making a protein add half the dressing, toss, and taste. Add more according to your taste.
- 8
If serving with a protein, add the cooked protein into the salad and toss again. Or you can simply serve the protein on the top of the salad.
- 9
The salad can be served immediately or chilled overnight in the fridge. The noodles will absorb the dressing overnight and become even more flavorful.