Rice Noodle Salad

Rice Noodle Salad
Servings: 8 to 12


Lemon-Chili Dressing
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons chili oil, plus additional for serving
  • 2 tablespoons vegetable oil
  • 4 teaspoons dark soy sauce or tamari
Rice Noodle Salad
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 small head cabbage, shredded
  • 6 carrots, sliced
  • 1 pound medium shrimp, shelled
  • 4 cups vegetable stock
  • 2 tablespoons dark soy sauce or tamari
  • 1 tablespoon fish sauce
  • 8 ounces rice vermicelli
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound grape tomatoes, halved
  • 3 scallions, thinly sliced, for garnish

Make It

1. Whisk together all dressing ingredients. Set aside.

2. For noodles, heat oil in a large skillet over medium-high heat until shimmering. Add onion and garlic and cook till softened, 2 minutes. Add half the cabbage and half the carrots. Cook for 3 minutes. Stir in shrimp, cook through, and put in a bowl.

3. Return the skillet to high. Pour in the stock, soy sauce, and fish sauce. Bring to a boil. Add the vermicelli and reduce heat to medium. Simmer, tossing constantly until noodles soften and liquid reduces to about 1/4 cup, about 5 minutes. Return the shrimp mixture to the pan. Cook, tossing, until most of the liquid has evaporated, 3 minutes. Add pepper. While noodles are still warm, toss in half the lemon-chili dressing. Let cool.

4. To serve, toss the grape tomatoes and remaining cabbage and carrots with the remaining dressing; arrange on a large platter. Top with the noodle mix. Garnish with scallions.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 221, Fat, total (g): 8, sat. fat (g): 1, carb. (g): 27, fiber (g): 4, pro. (g): 10, sodium (mg): 808, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.