Fresh Rice Noodle Salad

by hilla.kariv on September 16, 2011

I was packing up the house and getting ready to move to Israel for the year – endless lists that seem to expand and never contract. Meetings, goodbyes, last getogethers.

I sadly examined my pantry, a long and narrow cabinet; its contents can keep a small Asian restaurant in stock for a year. It really does make sense to have everything at home, just in case, you know.

The thought of abandoning all my lovely bottles spurred me to action-

Making Rice NoodlesRice Noodle Salad

Rice noodles are great fun! You can stock them in your pantry and use as needed. They’re a great substitute for wheat pasta, all you need to do is soak them in warm water for 10 minutes and you get a lovely base just waiting for some flavors. There is an element of play in your mouth – they stay a little tough and are so long you have to cut them with your teeth or risk looking like an idiot…

Fresh Rice Noodle Salad

This salad likes to sit and absorb flavors for a while. Leave the herbs for the last minute so they look green and fresh. It should be flavored generously – I like it very hot, sour and sweet.

You can add a small fresh zucchini, cucumber, pepper or anything you’re inspired to-

Making rice noodle salad

3.5 oz / 100 gr. dry rice noodles
a handful of snap peas
1-2 scallions
1-2 peeled carrots
fresh chili – finely chopped, to taste
a handful fresh cilantro – finely chopped
a handful fresh mint – finely chopped
a handful peanuts – chopped
black sesame (optional)

For the Sauce:

1 crushed garlic clove
juice from 1 lime or lemon
1 teaspoon sugar
1 teaspoon rice vinegar
2 Tablespoons oil

If you need a salty flavor add either salt or fish sauce

Soak the noodles in hot water for 10 minutes (or if package instructions are different, follow them).

Meanwhile slice the carrots and peas into very thin sticks. Mix with the sauce ingredients in a bowl.

Drain the rice noodles, splash with a little oil and separate the strands with your hands. Transfer to a big bowl and add the vegetables, fresh herbs and peanuts. Mix well. It should taste hot, sour and sweet all at once. Fix seasoning if necessary.

{ 13 comments… read them below or add one }

shelly November 6, 2011 at 10:04 pm

Are the recipes different from the recipes in your hebrew blog? I am glad I looked at the english version. Love it!


mybissim November 6, 2011 at 10:40 pm

Thanks! The recipes are the same but published at a different pace depending on seasonality and other factors.


elizabeth June 19, 2012 at 3:40 pm

This was a dud! None of us particularly enjoyed it and all decided that it was a waste of ingredients :(


mybissim June 20, 2012 at 5:04 am

Sorry you didn’t like it :(


Janara Iman November 5, 2012 at 10:28 pm

I enjoyed this recipe very much! It inspired me to stock a few of these ingredients in my own long and narrow pantry!



Melita January 24, 2013 at 8:50 pm

We loved this recipe, will be adding it to our regular meals list, thankyou =)


mybissim January 24, 2013 at 11:00 pm

Thank you!


Marilyn June 22, 2013 at 7:27 pm

I thought it was very good. It had a tabbouleh-like flavor. Next time I will season a little more heavily…. Thanks for the recipe!


Jay August 9, 2013 at 8:51 am

I added grilled chicken and salted my noodles. This helped the taste tremendously. I loved it.


hilla.kariv August 30, 2013 at 7:38 pm

Sounds great!


gina October 7, 2013 at 4:36 pm

love it, add some prawns and yummo….


chhanda mukherjee December 5, 2014 at 6:35 pm

The peanuts are fried or not ? Which of the ingradients will make it hot?


hilla.kariv December 6, 2014 at 6:29 am

The peanuts should be roasted (the truth is that any other kind that you like will work here…)

the fresh chili will take care of the hit (it’s there, in the salad’s ingredients)

Have a great weekend!


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