Rice Noodle Salad

This Rice Noodle Salad is a light and refreshing dish, perfect for warm weather or when you’re in the mood for something quick and flavorful. The rice noodles are combined with crisp veggies and fresh herbs, all tossed in a tangy and slightly sweet soy-lime dressing. The addition of roasted peanuts adds a satisfying crunch, making this salad a wholesome, flavorful meal.

For a Serving Size of Two:

Ingredients:

• 150 grams cooked rice noodles (thin rice noodles)
• 50 grams julienned carrots
• 50 grams julienned cucumber
• 30 grams sliced red bell pepper
• 30 grams chopped cilantro
• 20 grams chopped spring onions
• 20 grams chopped roasted peanuts
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1/2 teaspoon chili flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Procedure:

• Prepare the rice noodles according to the package instructions. Once cooked, rinse with cold water and drain well.
• In a large bowl, combine the julienned carrots, cucumber, red bell pepper, cilantro, and spring onions.
• In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey , garlic powder, chili flakes, salt, and black pepper.
• Add the cooked noodles to the bowl with the vegetables. Pour the dressing over the noodles and toss gently to coat all ingredients evenly.
• Sprinkle chopped roasted peanuts on top for extra crunch. Serve immediately or chill for 15-20 minutes for a refreshing taste.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g