Crispy Noodle Salad

Crispy Noodle Salad is a vibrant and refreshing Thai-inspired dish that balances crunchy vegetables with the satisfying texture of crispy noodles. It's a perfect dairy-free option that bursts with flavor and nutrition, making it ideal for a light meal or side dish.

Ingredients

• Rice noodles - 100 grams
• Red bell pepper - 1 medium, thinly sliced
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, grated
• Green onions - 2, chopped
• Cilantro - 1/4 cup, chopped
• Peanuts - 1/4 cup, crushed
• Lime - 1, juiced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon
• Vegetable oil - for frying

Steps

1. Cook the rice noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the sliced red bell pepper, julienned cucumber, grated carrot, chopped green onions, and cilantro. Mix well.
3. In a small bowl, whisk together lime juice, soy sauce, sesame oil, and chili flakes to create the dressing.
4. Pour the dressing over the vegetable mixture and toss to coat evenly.
5. In a frying pan, heat vegetable oil over medium heat. Add the drained rice noodles and fry until crispy and golden brown, about 5-7 minutes, stirring occasionally.
6. Once crispy, remove the noodles from the pan and drain on paper towels to remove excess oil.
7. To serve, divide the vegetable salad between two plates, top with crispy noodles, and sprinkle crushed peanuts over the top.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins from fresh vegetables
• Contains healthy fats from peanuts and sesame oil
• Gluten-free option with rice noodles

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