Description
Cold rice noodles tossed with vibrant Asian vegetables and a light sesame oil dressing, perfect for a refreshing vegetarian meal.
Ingredients
Units
Scale
- 1 box rice noodles
- 1 yellow bell pepper, julienned
- 1 red bell pepper, julienned
- 2 medium-sized carrots, julienned
- 1/2 red onion, thinly sliced
- 1 cup pickled radish, julienned (optional)
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds
- 1 bunch fresh cilantro, chopped
Instructions
- Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside to cool completely.
- While the noodles are cooling, prepare the vegetables. Julienne the yellow and red bell peppers, carrots, and pickled radish (if using). Thinly slice the red onion.
- In a large bowl, combine the cooled rice noodles, prepared vegetables, sesame oil, vegetable oil, and sesame seeds. Toss everything together until well mixed.
- Garnish with chopped fresh cilantro before serving. Serve chilled or at room temperature.
Notes
This dish is perfect for hot summer days when you want to avoid using the stove. You can customize the vegetables based on what you have on hand. For added protein, consider adding tofu or edamame. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 300
- Fat: 14
- Carbohydrates: 50
- Fiber: 4
- Protein: 6
- Cholesterol: 0