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A photo of an Asian rice noodle salad that has been garnished with a wedge of lime, sliced chilli and toasted crushed peanuts.

Asian Rice Noodle Salad with Sweet and Sour Soy Dressing

This salad is filled with fresh, vibrant ingredients and flavours. Works as the perfect side or appetizer.  

Course Main Course, Side Dish
Cuisine Asian Influence
Keyword Asian Salad, rice noodle salad, soy dressing
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 4 people
Calories 178 kcal
Author Nicolas

Ingredients

Sweet and Sour Soy Dressing:

  • 4 tablespoons of light soy sauce
  • Coriander sprigs finely chopped
  • tablespoons of palm sugar or brown sugar
  • 2 tablespoons of rice wine vinegar
  • tablespoons of lime juice
  • One red chilli finely chopped
  • 1/2 a stalk of lemon grass bruised and finely chopped

Asian Rice Noodle Salad:

  • 200 g of thin rice noodles
  • 100 g of snow peas topped and tailed
  • 1 spring onion
  • 1 carrot washed and peeled
  • 1 cucumber
  • A few springs of mint chopped
  • A handful of coriander leaves chopped don't throw away the sprigs
  • A handful of flat leaf parsley chopped
  • 125 g of peanuts

Instructions

Sweet and Sour Soy Dressing:

  1. Mix all of the ingredients in a bowl until the sugar has dissolved. Set aside to let the flavours infuse in the dressing. 

Asian Rice Noodle Salad:

  1. Boil plenty of water in a kettle. Put your rice noodles in a bowl and then cover with boiling water. Leave for 2 minutes then drain. Set them aside to cool.

  2. Cut the snow peas and the spring onion in into little thin matchsticks (julienne). Then use a speed peeler to peel long thin strips out of the carrot and the cucumber. Stack those strips on top of each other, and then cut the strips lengthways (if you are confused by this step, look at the video or the photos on the blog post). 

  3. Mix the Rice noodles, snow peas, spring onions, carrots, cucumber, chopped mint, chopped coriander and chopped parsley in a large bowl. 

  4. Get a pan over medium-high heat, then add your peanuts. Toss/stir them every 30 seconds - 1 minute until they develop a light toasted colour (be careful not to burn them). Transfer the peanuts to a pestle mortar, then crush the peanuts into smaller pieces. 

  5. Serve the salad in a bowl or serving platter with a pair of tongs. then serve the dressing and toasted crushed peanuts on the side so people can help themselves. 

Recipe Video

Recipe Notes

Nutrition Facts
Asian Rice Noodle Salad with Sweet and Sour Soy Dressing
Amount Per Serving
Calories 178 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 0.4g3%
Sodium 1908mg83%
Potassium 857mg24%
Carbohydrates 33.6g11%
Fiber 3.3g14%
Sugar 14.5g16%
Protein 4.9g10%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.