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.
1
Boil the rice noodles until cooked.
- 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.
- 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.
- Tomatoes: 2 pieces
4
Remove seeds from the sweet pepper and cut it into strips.
- Sweet pepper (capsicum): 1 piece
5
Grate the cucumbers on a coarse grater.
- Cucumbers: 100 g
6
Combine vegetables with noodles, add green peas. Dress the salad with soy sauce and sprinkle with chopped greens.
- Green peas: 60 g
- Soy sauce: 3 tablespoons
- Fresh herbs: 50 g
