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 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 tbsp 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