Spicy Rice Noodle Salad Recipe

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Most Helpful Positive Review

Oct 15, 2012

I thought it was great! I did not have fish sauce so I added soy sauce. I didn't have fresh herbs so i added dried herbs and I decided not to add sesame oil because I want it to be healthier! Still came out great!

—carmen Pangelinan

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Most Helpful Critical Review

Jan 20, 2013

I was a bit disappointed with this recipe. The dressing is lacking something, maybe more brown sugar,lime and ginger and a little oil? Also, the dressing just runs to the bottom of the bowl, the noodles didn't soak up the dressing even after having sat in the refrigerator overnight. (Another reviewer suggested some peanut butter in the dressing which is an excellent idea.) It is a difficult salad to plate and eat with the noodles being so long - I would break up the noodles a little before soaking them. I did serve this with grilled chicken but I used the recipe for Shoyu Chicken for the marinade for the chicken.

—Baking Nana

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9 Ratings

May 13, 2013

Cilantro is a love-it or hate-it herb. I happen to HATE it. I left it out, and used siracha in place of the sambal. After they were softened, I used my kitchen shears to cut the noodles uop into smaller legnths. To up the veggies, I used half again as many carrots and about 1 cup of steamed edamame. Doubled the dressing and put it all in a "tupperware" bowl. Stuck it in the fridge and before I went to bed, I turned the bowl upside down to let the dressing run back through the noodles. I got n ice saturation of flavor that way and it was perfect to put in a smaller bowl to take for lunch the next day. I also had if for dinner the same evening with leftover ribeye thinly sliced on top. Nice make-ahead light supper for us. Will do again.

—shelteredrose

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Dec 24, 2012

Made it Loved it! Might try it with thicker noodles next time and might try stirring in a spoonful of peanut butter into the sauce. The cilantro really made it.

—Yvette

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Apr 08, 2013

This was a big hit at our last gathering. Just a lovely blend of spicy, tangy, and sweet.

—Keeli

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Mar 05, 2013

I really like that recipe , instead of the chicken I put shrimp.

—missgateau

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Nov 20, 2012

Quite nice, just the right hint of spicy with the mint/cilantro/basil there to cool it down. I have bad luck with match-sticking carrots so I just shaved them. I imagine that if I didn't have any sambal in my pantry I could have just used sriracha in its place. Also, next spring/summer thinking of using fresh thai basil vs. the italian flat leaf my grocer carries.

—Coraniaid

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Nutrition

Calories
278 kcal
14%

Carbohydrates
28.5 g
9%

Cholesterol
32 mg
11%

Fat
12.5 g
19%

Fiber
2.8 g
11%

Protein
13.4 g
27%

Sodium
727 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Rice Noodle Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 278
Calories from Fat: 113

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 2.5g 12 %
** Cholesterol 32mg 11 %
Sodium 727mg 29 %
** Potassium 313mg 9 %
Total Carbohydrates 28.5g 9 %
** Dietary Fiber 2.8g 11 %
Protein 13.4g 27 %
** Sugars 3.6g
** Vitamin A 76 %
** Vitamin C 33 %
** Calcium 5 %
** Iron 13 %
** Thiamin 13 %
** Niacin 52 %
** Vitamin B6 16 %
** Magnesium 19 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.