Sesame Rice Noodle Salad
16 mineasy2 servingsvegetarianveganunder-20-min
Ingredients
- Rice noodles200 gOn hand
- Carrot2 medium, juliennedOn hand
- Cucumber1, juliennedOn hand
- Edamame150 g, shelledOn hand
- Scallions2, slicedOn hand
- Soy sauce3 tbspoptional
- Sesame oil2 tbspoptional
- Vinegar1 tbspoptional
- Sugar1 tspoptional
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Steps
- 1
Boil the rice noodles until just springy.
5 min
- 2
Julienne the carrot and cucumber.
5 min
- 3
Rinse the noodles under cold water and drain.
2 min
- 4
Whisk the soy sauce, sesame oil, vinegar and sugar.
2 min
- 5
Toss the noodles with the vegetables, edamame, dressing and scallion.
2 min
Cook’s note. Cold-rinsing the noodles stops them guming; they stay slippery under the dressing.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.