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Cold Rice Noodle Salad
Cold Rice Noodle Salad
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Savor the refreshing blend of rice noodles, crunchy vegetables, and tangy sesame dressing in this must-have summer salad.
Ingredients:
  • For the salad
  • 14 ounces dried Dragonfly brand “rice sticks” or similar rice noodles
  • 3 scallions, white and light green parts only
  • 2 medium carrots
  • 1 red bell pepper
  • 1/2 English cucumber
  • 2 cups (6 ounces) snow peas
  • 1/2 cup cilantro leaves, roughly chopped
  • Chinese chili oil or chili crisp, for drizzling
  • For the dressing
  • 1 clove garlic, minced
  • 1/4 cup light soy sauce
  • 2 1/2 tablespoons Chinese black vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon sesame oil
Instructions:
  • Prepare the noodles: Boil a large pot of water. Cook the noodles until they are tender yet slightly firm inside, approximately 6 minutes. Turn off the heat and let the noodles rest in the hot water until cooked through but still slightly chewy, about 2 minutes. Test by pulling a noodle – it should stretch easily before breaking. Drain and rinse the noodles under cold water, gently massaging to halt the cooking process and remove excess starch until cool.
  • Prepare the vegetables: Trim the scallions and slice them into 2- to 3-inch-long pieces. Soak them in a bowl of cool water to mellow their flavor. Peel and cut the carrots into thin 2- to 3-inch-long slices. Cut the bell pepper into thin strips to match the carrots. Remove the seeds from the cucumber, and slice it into thin strips. Prepare the snow peas by removing the ends and strings, and slice them lengthwise into thin strips.
  • Prepare the dressing by combining garlic, soy sauce, vinegar, sugar, and sesame oil in a small bowl until the sugar completely dissolves.
  • Prepare the salad: Drain the scallions. Combine drained noodles, scallions, carrot, bell pepper, cucumber, and snow peas in a large bowl. Pour in the dressing and mix thoroughly. Garnish with cilantro and drizzle with chili oil or serve on the side.

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