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Servings:

Crunchy Thai-Style Noodle Salad

This is an amazingly flavorful Asian noodle salad loaded with tender rice noodles, veggies and easy dressing! Perfect as a first course or light lunch.

Total Time

22min

4.8

18 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

Salad

•

8 oz

Rice Noodles

•

Carrots , peeled, grated

•

2 cups

Red Cabbage , shredded

•

1 bunch

Scallions , thinly sliced

•

1 cup

Bean Sprouts

•

1 cup

Dry Roasted Peanuts , roughly chopped

•

1 Tbsp

Chopped Fresh Cilantro

Dressing

•

1/2 cup

Low-Sodium Soy Sauce

•

4 Tbsp

Sesame Oil

•

4 Tbsp

Olive Oil

•

1 dash

Worcestershire Sauce

•

1 Tbsp

Grated Fresh Ginger

•

1 clove

Garlic , grated

•

1/2 tsp

Creamy Peanut Butter

•

1/4 tsp

Chinese Five Spice Powder

Cooking Instructions

First, prepare the Rice Noodles (8 oz) according to the package. They may need to be either gently boiled or soaked in hot water for just a few minutes. Drain them in a colander and rinse them well under cold water.

Transfer the noodles to a large salad bowl and toss them with the Carrots (3) , Red Cabbage (2 cups) , Scallions (1 bunch) , Bean Sprouts (1 cup) , Dry Roasted Peanuts (1 cup) , and Fresh Cilantro (1 Tbsp) .

In another bowl whisk the Low-Sodium Soy Sauce (1/2 cup) , Sesame Oil (4 Tbsp) , Olive Oil (4 Tbsp) , Worcestershire Sauce (1 dash) , Fresh Ginger (1 Tbsp) , Garlic (1 clove) , Creamy Peanut Butter (1/2 tsp) and Chinese Five Spice Powder (1/4 tsp) together thoroughly.

Pour the dressing into the salad and toss it all together really well to coat everything.

Serve in bowls! You can either serve immediately or cover it in the refrigerator until you want to eat it. It will keep for a couple of days.

Nutrition Per Serving

CALORIES

485

FAT

31.5 g

PROTEIN

9.8 g

CARBS

47.0 g