Sriracha Noodle Salad

Sriracha Noodle Salad is a vibrant and zesty vegan dish that pairs chewy rice noodles with fresh vegetables, all tossed in a spicy Sriracha dressing. Perfect for a quick meal or a flavorful side, this salad is both satisfying and refreshing.

Ingredients

• Rice noodles - 150 grams
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Carrot - 1 medium, grated
• Green onions - 2, chopped
• Fresh cilantro - 30 grams, chopped
• Peanuts - 30 grams, crushed
• Sriracha sauce - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced

Steps

1. Bring a large pot of water to a boil, then cook the rice noodles according to package instructions, usually about 5-7 minutes. Drain and rinse under cold water to stop cooking.
2. In a large bowl, combine the julienned cucumber, sliced red bell pepper, grated carrot, chopped green onions, and chopped cilantro.
3. In a small bowl, whisk together the Sriracha sauce, soy sauce, lime juice, maple syrup, sesame oil, and minced garlic to create the dressing.
4. Add the cooked and cooled rice noodles to the bowl of vegetables, then pour the dressing over the top. Toss everything together until well combined.
5. Top the salad with crushed peanuts for added crunch, and serve immediately or chill for 15 minutes before serving for enhanced flavors.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from peanuts and sesame oil.

Tags