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Rice Noodle Salad

4 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

10 servings

Updated: Nov. 15, 2023
This rice noodle salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. —Krista Frank, Rhododendron, Oregon
Rice Noodle Salad
Rice Noodle Salad Recipe photo by Taste of Home
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Ingredients

  • 1 package (8.8 ounces) thin rice noodles
  • 2 cups fresh spinach, cut into strips
  • 1 large carrot, shredded
  • 1/2 cup pineapple tidbits
  • 1/4 cup minced fresh cilantro
  • 1 green onion, chopped
  • SESAME PEANUT DRESSING:
  • 1/4 cup unsalted peanuts
  • 1/4 cup water
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • Optional: Salted peanuts and additional lime juice

Directions

  1. Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and green onion.
  2. In a blender, combine the next 9 ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. If desired, sprinkle with salted peanuts and additional lime juice.

Rice Noodle Salad Tips

What is the difference between rice noodles and vermicelli?

Rice vermicelli is a type of rice noodle, however, vermicelli has more of a circular shape compared to flat rice noodle varieties. Some vermicelli noodles may be listed as "rice noodles" in the grocery store.

What are some variations of this rice noodle salad?

To make this rice noodle salad a main dish, try adding teriyaki chicken. If you love vermicelli, make sure to try other noodle salads like this vermicelli pasta salad, or replace the ramen for vermicelli in this turkey ramen salad.

How do you store rice noodle salad?

You can store this noodle salad in an airtight container in the fridge for up to 3 or 4 days. Here's how long other leftovers last.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

3/4 cup: 149 calories, 4g fat (1g saturated fat), 0 cholesterol, 238mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.