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+ servings

Rice Noodle Salad

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
Total Time 25 minutes
Servings 8
Calories 314kcal
Author Dina


  • 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


  • 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.
  • 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.


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


Calories: 314kcal | Carbohydrates: 42.8g | Protein: 3.4g | Fat: 14.1g | Saturated Fat: 2.4g | Sodium: 1437mg | Fiber: 1.7g | Sugar: 4.2g