Cold Asian Rice Noodle Salad

Cold Asian Rice Noodle Salad

Cold Asian Rice Noodle Salad 8

I’m not sure if this Cold Asian Rice Noodle Salad recipe should be called Thai, Vietnamese, Japanese, or what have you, so I’ve settled on calling it simply “Asian”. This crisp refreshing flavors blend into a delicious mix regardless of what you call it.

In the world of noodles, there are many choices to pick from, and honestly most any type of noodle will work well in this recipe. The most important step is to rinse the noodles in cold water after cooking and then toss with olive oil to keep from ending up with a giant sticky glob of noodles. So let’s get to making this super easy recipe.

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Here’s the ingredients.      

Step one is to get the onions and ginger into their quick pickle bath. Whisk together the vinegar and sugar until all the sugar is dissolved. Add the onions and ginger and give them a toss. Set aside for about 30 minutes, stirring occasionally.

You can use pretty much any kind of noodles for this recipe. Today I’m using the flat rice noodles like they use in Pad Thai. Just pour enough boiling water to cover and set them aside for about 20 minutes.  

Once the noodles are soft, drain then rinse in cold water and then toss with 1 tablespoon olive oil.

Add the cucumber, apple, bell pepper, chili, onions and pickling liquid. Roughly chop the mint and basil leaves. Add the herbs and the remaining 2 tablespoons of olive oil.

Give everything a good toss. Add salt to your taste and it’s ready to serve. Enjoy!

Cold Asian Rice Noodle Salad

Cold Asian Rice Noodle Salad

This Cold Asian Rice Noodle Salad recipe is light and refreshing, gluten free and best of all, it’s super easy to make. The perfect side for grilled chicken or shrimp.
Prep Time10 mins
Cook Time30 mins
Course: Salad, Side Dish
Cuisine: Asian
Keyword: cold asian rice noodle salad
Servings: 8

Ingredients

  • 1/4 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1/2 medium red onion thinly sliced
  • 1" piece fresh ginger peeled and thinly sliced
  • 8 ounces flat rice noodles
  • 3 tablespoons olive oil
  • 1 large English cucumber seeds removed, cut into thin strips
  • 1 Granny Smith apple thinly sliced
  • 1 bell pepper julienned
  • 1 Fresno chili thinly sliced
  • 1/4 cup mint leaves roughly chopped
  • 1/4 cup basil leaves roughly chopped
  • 1 teaspoon Kosher salt

Instructions

  • Whisk together vinegar and sugar. Add the onion and ginger. Toss to coat then set aside for 30 minutes, stirring occasionally.
  • Put the noodles in a large bowl. Pour enough boiling water to cover. Set aside for 20 minutes, until noodles are soft. Drain, rinse in cold water then toss with 1 tablespoon olive oil.
  • Add the cucumber, apple, bell pepper, chili, onions and pickling liquid. Add mint, basil and remaining 2tablespoons of olive oil. Add salt to taste. Toss and serve.

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