Follow these steps for perfect results
Rice Noodles
cooked, drained, rinsed, cooled
Bean Sprouts
Carrot
peeled, thinly sliced
Cucumber
peeled, seeded, thinly sliced
Fresh Root Ginger
peeled, sliced into thin strips
Cilantro
leaves only
Mint
leaves only
Red Chillies
seeded, sliced into thin strips
Red Onion
peeled, sliced into thin rings
Toasted Sesame Seeds
Rice Vinegar
Soy Sauce
Oriental Fish Sauce
Garlic
peeled, finely chopped
Sesame Oil
Peanut Oil
Cook rice noodles according to package instructions. Drain, rinse with cold water, and cool.
Prepare the dressing by mixing sesame seeds, rice vinegar, soy sauce, fish sauce, and minced garlic in a bowl.
Whisk in sesame oil and peanut oil into the dressing until well combined.
In a large bowl, combine the cooked rice noodles, bean sprouts, thinly sliced carrot, cucumber, ginger, cilantro, mint, red chillies, and red onion.
Toss the salad ingredients thoroughly with your hands to ensure even distribution.
Pour the prepared dressing over the salad.
Toss lightly to coat all ingredients with the dressing.
Let the salad sit and wilt slightly for a few minutes before serving.
Expert advice for the best results
Adjust the amount of chillies to your spice preference.
Add toasted peanuts for extra crunch.
Garnish with extra cilantro and sesame seeds.
Everything you need to know before you start
5 minutes
Dressing can be made ahead, but salad is best served fresh.
Serve in a large bowl or individual plates, garnished with extra cilantro and sesame seeds.
Serve as a side dish with grilled meats or tofu.
Enjoy as a light lunch.
Pair with Asian-inspired soups.
Pairs well with the tangy and spicy flavors.
Discover the story behind this recipe
Commonly served during celebrations and family gatherings.
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