Give this rice noodle salad a try for your upcoming New Years gathering. It’s one of those salads that you just can’t get enough of. The soy sauce and garlic give it such a bold flavor, which makes it slightly addicting. It’s definitely not your typical salad, since it’s quite filling. Note: This salad tastes best the next day. Letting it sit in the refrigerator over night helps the dressing soak into the vegetables better.

 

Ingredients:

1 (6 oz package) rice noodles

1 yellow bell pepper

1 red bell pepper

2 large carrots

1 large garlic clove, grated

3/4 cup soy sauce

1/2 cup peanut oil

1/2 tsp sesame oil

4 tsp rice vinegar

3 tsp sugar

 

Instructions:

1 . Cut the carrot and bell peppers into julienned slices.

2 . Submerge the rice noodles in a bowl of boiling water. Let it sit for 5-6 minutes. Remove and drain the water out.

 

 

3 . In a separate bowl, combine sugar, vinegar, and soy sauce. Mix to combine.

4 . In a large bowl, add the bell peppers, carrot, and grated garlic.

5 . In a skillet heat the sesame and peanut oil over high heat until the oil begins to smoke.

6 . Pour the hot oil over the cut vegetables. Quickly toss with tongs.

7 . Add the soy sauce mixture and rice noodles to the bowl and toss to combine.

Serve chilled.

 

Note: This salad tastes best the next day. Letting it sit in the refrigerator over night helps the dressing soak into the vegetables better.

Rice Noodle Salad
 
Prep time
Total time
 
Serves: 8
Ingredients
  • 1 (6 oz package) rice noodles
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 large carrots
  • 1 large garlic clove, grated
  • ¾ cup soy sauce
  • ½ cup peanut oil
  • ½ tsp sesame oil
  • 4 tsp rice vinegar
  • 3 tsp sugar
Instructions
  1. Cut the carrot and bell peppers into julienned slices.
  2. Submerge the rice noodles in a bowl of boiling water. Let it sit for 5-6 minutes. Remove and strain the water out.
  3. In a separate bowl, combine sugar, vinegar, and soy sauce. Mix to combine.
  4. In a large bowl, add the bell peppers, carrot, and grated garlic.
  5. In a skillet heat the sesame and peanut oil over high heat until the oil begins to smoke.
  6. Pour the hot oil over the cut vegetables. Quickly toss with tongs.
  7. Add the soy sauce mixture and rice noodles to the bowl and toss to combine.
  8. Serve chilled.
Notes
This salad tastes best the next day. Letting it sit in the refrigerator over night helps the dressing soak into the vegetables better.