Description
A light and refreshing cold noodle salad with chewy rice noodles, crispy vegetables (carrots and cucumbers), and a rich, nutty sesame oil dressing. No heat required, offering a healthy and satisfying meal with vibrant textures and umami flavors.
Ingredients
8 oz rice noodles
2 tbsp sesame oil, unsalted
3 tbsp light soy sauce
1 tbsp minced garlic
1 tbsp rice vinegar
1 splash water, optional
1 cup julienned carrots
1 1/2 cups thinly sliced cucumbers
salt, for cucumber
Instructions
Boil water in a pot. Submerge noodles and cook 2 minutes until tender but firm, then drain and rinse under cold water to halt cooking and prevent sticking
In a bowl, whisk together sesame oil, soy sauce, minced garlic, and rice vinegar. Add water if needed to make the dressing drizzleable
Toss cooked noodles with cucumbers and carrots in a large bowl. Pour the dressing over and mix well until fully coated
For extra crispiness, sprinkle salt over the cucumbers before adding to the salad and let sit for 5 minutes, then pat dry
Serve immediately or chill in the refrigerator for 10 minutes. Garnish with optional sesame seeds or fresh herbs before serving
Notes
Use coconut aminos instead of soy sauce for a gluten-free option
Salting cucumbers removes excess moisture for a crunchier salad
Store leftovers in an airtight container in the refrigerator for up to 24 hours
- Prep Time: 15
- Category: Trending
- Method: No-cook
- Cuisine: Asian fusion
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sodium: 960
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 0
