Asian Rice Noodle Salad

Serving size:
 4 Servings


    • 1⁄2 c
    • red onion (thinly sliced)
    • 1⁄2 c
    • toasted sesame oil
    • 1 c
    • thai sweet chili sauce
    • 1⁄2 c
    • celery (thinly sliced on the bias)
    • 1⁄2 c
    • carrots (sliced in matchsticks)
    • 1⁄2 lb
    • rice noodles
    • 1 c
    • red bell pepper (thinly sliced)
    • 1⁄2 c
    • cabbage (shredded)
    • 1 T
    • black sesame seeds
    • 1⁄4 c
    • peanuts (chopped)
15 minutes
Ready in
15 minutes


An Asian-inspired side dish that can easily become a main dish.

Robin Byrne, Blue Hill Community Market & Café • Blue Hill, ME for Co-op Advantage Program


Cook noodles according to package directions; rinse in cold water and drain well. Combine noodles with tamari, toasted sesame oil, sweet chili sauce and chili paste and mix well. Toss sliced carrots, celery, red onion, red bell pepper and cabbage together with noodles. Garnish with black sesame seeds and peanuts.


To turn into a meal, add cooked chicken strips, shrimp or tofu; serve with your favorite egg rolls.