No Cook Noodle Salad
Tossed with colorful crunchy veggies and tangy dressing, this refreshing no cook noodle salad is the perfect summertime dish! The best part? It comes together in just 15 minutes!
Ingredients
Noodles:
- • 100 grams dried vermicelli noodles
Dressing
- • 2 tablespoons low-sodium soy sauce
- • 2 tablespoons coconut sugar
- • 1 tablespoon rice wine vinegar
- • 1 tablespoon fresh lime juice
- • 1 tablespoon toasted sesame oil
- • 6 cloves minced garlic
- • 4 bird’s eye chilis minced, optional
Salad:
- • 1 cup shredded carrots
- • 1 cup thinly sliced red onion
- • 1 cup fresh chopped cilantro
- • 1 cup thinly sliced cucumber
- • ½ cup roughly chopped red bell pepper
- • ½ cup roughly chopped orange bell pepper
- • ¼ cup chopped basil plus more for garnish
- • Roasted peanuts for garnish
- • Fresh lime wedges for serving
Instructions
- Place the noodles in a large bowl and cover with enough boiling hot water that the noodles are fully submerged. Soak the noodles for 10 minutes, drain, and rinse thoroughly with cold water.
- Meanwhile, prepare the dressing. Combine the dressing ingredients in a small bowl and whisk well to combine. Taste and adjust seasonings if necessary.
- Add the rehydrated noodles to a large bowl and toss thoroughly with the ¾ of the dressing until all the noodles are coated. Add the carrots, onion, cilantro, cucumber, bell peppers, and basil to the bowl along with the rest of the dressing and continue to toss until well combined
- Serve immediately with roasted peanuts, fresh basil, and a side of lime wedges. ENJOY!
Tried this recipe?Let us know how it was!