Rice noodle salad with vegetables and herbs

4 servings

25 minutes

Rice noodle salad with vegetables and herbs is a light and refreshing dish inspired by Japanese cuisine traditions. Its base is delicate rice noodles infused with garlic oil and balanced with fresh vegetables: tomatoes, sweet peppers, and cucumbers. Crunchy green peas and spicy herbs add textural depth, while soy sauce highlights the natural harmony of flavors. This salad not only pleases the eye with vibrant colors but also works perfectly as a standalone dish or as a side to fish and meat. Light, nutritious, and rich in umami, it is an excellent choice for lovers of Asian gastronomy.

Energy value per serving

• Calories: 256.3
• Proteins: 5.7g
• Fats: 12.7g
• Carbohydrates: 30.1g

Ingredients

• Rice noodles: 100 g
• Olive oil: 50 ml
• Garlic: 2 clove
• Salt: to taste
• Ground black pepper: to taste
• Tomatoes: 2 pc
• Sweet pepper: 1 pc
• Green peas: 60 g
• Soy sauce: 3 tbsp
• Cucumbers: 100 g
• Green: 50 g

Cooking steps

1. Boil the rice noodles until cooked.

   Required ingredients:

   • Rice noodles: 100 g

2. Heat olive oil in a pan and sauté garlic. Then remove the garlic and fry rice noodles in the garlic oil. Add salt and pepper.

   Required ingredients:

   • Olive oil: 50 ml
   • Garlic: 2 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Peel the tomatoes and remove the seeds, then dice them.

   Required ingredients:

   • Tomatoes: 2 pieces

4. Remove seeds from the sweet pepper and cut it into strips.

   Required ingredients:

   • Sweet pepper: 1 piece

5. Grate the cucumbers on a coarse grater.

   Required ingredients:

   • Cucumbers: 100 g

6. Combine vegetables with noodles, add green peas. Dress the salad with soy sauce and sprinkle with chopped greens.

   Required ingredients:

   • Green peas: 60 g
   • Soy sauce: 3 tablespoons
   • Green: 50 g