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Sesame Noodle Salad (Funchoza)
Rice Noodle Salad is a simple refreshing dish chock full of vegetables and rich flavor. Ready in minutes, this bright dish is a perfect side to any meal.
Course
Side Dish
Cuisine
Asian
Prep Time
25
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
314
kcal
Author
Dina
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
Cut the carrot and bell peppers into julienned slices.
Submerge the rice noodles in a bowl of boiling water. Let it sit for 5-6 minutes. Remove and strain the water out.
In a separate bowl, combine sugar, vinegar, and soy sauce. Mix to combine. Then begin to warm up the sesame oil in a pan.
In a large bowl, add the bell peppers, carrot, and grated garlic.
In a skillet heat the sesame and peanut oil over high heat until the oil begins to smoke.
Pour the hot oil over the cut vegetables. Quickly toss with tongs.
Add the soy sauce mixture and rice noodles to the bowl and toss to combine. 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.
Nutrition
Calories:
314
kcal
|
Carbohydrates:
42.8
g
|
Protein:
3.4
g
|
Fat:
14.1
g
|
Saturated Fat:
2.4
g
|
Sodium:
1437
mg
|
Fiber:
1.7
g
|
Sugar:
4.2
g