I am not 100% sure where this recipe comes from but it is something we made often as teenagers in an era before ubiquitous internet, streaming platforms, and international travels. Now I know that there are Korean, Thai, Vietnamese, Japanese and so many other rice noodle salads that are as authentic as they can be that this one can only be broadly classified as Indian Chinese. Indian Chinese cuisine is a fusion of spices and ingredients that borrows from both cultures. There are a few pockets around India, especially in large cities like Mumbai, Delhi, and Kolkata, that are home to Indians of Chinese origin. Their numbers however are dwindling fast due to political, economic, and social reasons but Indian Chinese is one of the most popular cuisines in India and there is a range of these sweet, tangy, spicy products like sauces and masalas that can be bought in stores to create the popular Indian Chinese dishes at home.

You can use any kind of noodles that you have in your pantry, rice, whole wheat, buckwheat, or flour (maida). Just cook them according to the directions on the package and mix with stir fried veggies and add the sauces. There is no mystery to this snack that can be served hot, warm, or cold. I personally prefer a hot bowl of noodles, generously topped with crushed peanuts and red chili flakes or chili oil.

Step by Step

1. Cook the noodles as per the directions on the package. I have used rice noodles here.
2. Bring 4 cups water to a boil and add 8 oz (or one handful noodles per person, estimated).
3. Cook the noodles for 7-8 minutes in boiling water, drain in a colander and immediately separate with your hands or a fork, set aside.

4. Chop the veggies as follows. You can add any veggies of choice including broccoli, corn, bell peppers, mushrooms, etc.:
   • Thinly slice 1/2 cup onions
   • Grate or julienne 2 tsp fresh ginger
   • Mince 1 tsp garlic
   • Peel and slice 1/2 cup carrots
   • 1/2 cup cabbage, roughly chopped
   • 1/2 cup cucumber, chopped into chunks
5. Heat 1 tbsp oil in a kadhai or pan
6. Add the garlic and ginger, saute for 10-15 seconds
7. Add the onions, saute till transparent
8. Add carrots, cabbage and cucmber
9. Give everything a good stir, turn the heat low, cover and allow to cook for 3-4 minutes, stirring occasionally
10. Add the prepared noodles
11. Add the sauces as below. You can use any brand that you may have, such as sriracha, Vietnamese red chili sauce, chili garlic sauce, etc. I like to use a combination of one red and one green sauce:
    • 1 tbsp dark or light soy sauce
    • 1 tbsp green chili sauce
    • 1 tbsp red chili sauce

12. Stir gently till the sauces have coated all the noodles and veggies
13. Check for taste and add salt if needed. Usually I do not add salt as the soy sauce does the job
14. Garnish with crushed peanuts, dash of lime juice, and black sesame seeds
15. Serve hot, warm or cold
16. This salad can be made a day or two ahead of time and refrigerated till ready to serve

Print Recipe

Rice Noodle Salad

This no-fuss noodle salad can be served hot or cold and is so very easy to make. This dish can be broadly classified as Indian Chinese, which is a fusion of both these cuisines, unique to India. Using the noodles you have, combined with stir fried veggies available in your fridge, topped with soy sauce and red and green chili sauces, this is a yummy snack or meal that satisfies your craving for something salty, crunchy, and spicy.

Prep Time20 minutes mins

Cook Time10 minutes mins

Course: Brunch, Salad, Snack

Cuisine: Indian Chinese

Keyword: Indian Chinese, noodle salad, rice noodles, stir fry salad, vegan

Servings: 4

Author: Madhavi

Ingredients

• 8 oz thin rice noodles
• 1/2 cup onions thinly sliced
• 2 tsp fresh ginger grated or julienned
• 1 tsp garlic minced
• 1/2 cup sliced carrots
• 1/2 cup cabbage roughly chopped
• 1/2 cup cucumber chopped into chunks
• 1 tbsp oil
• 1 tbsp dark or light soy sauce
• 1 tbsp green chili sauce
• 1 tbsp red chili sauce
• salt to taste

To garnish

• 1/4 cup crushed peanuts
• 1/4 cup black sesame seeds
• 1 tsp fresh lemon juice

Instructions

Cooking the noodles

• Cook the noodles as per the directions on the package. I have used rice noodles here.

  Bring 4 cups water to a boil and add 8 oz noodles

  Cook the noodles for 7-8 minutes in boiling water, drain in a colander and immediately separate with your hands or a fork, set aside.

Veggies for stir fry

• Thinly slice 1/2 cup onions

  Grate or julienne 2 tsp fresh ginger

  Mince 1 tsp garlic

  Peel and slice 1/2 cup carrots

  1/2 cup roughly chopped cabbage

  1/2 cup cucumber, chopped into chunks
• Heat 1 tbsp oil in a kadhai or pan

  Add the garlic and ginger, saute for 10-15 seconds

  Add the onions, saute till transparent

  Add carrots, cabbage, and cucumber
• Give everything a good stir, turn the heat low, cover and allow to cook for 3-4 minutes, stirring occasionally
• Add the prepared noodles and sauces
• 1 tbsp dark or light soy sauce

  1 tbsp green chili sauce

  1 tbsp red chili sauce
• Stir gently till the sauces have coated all the noodles and veggies
• Check taste and add salt if needed
• Garnish with crushed peanuts, black sesame seeds, and a dash of lime juice

  Serve hot, warm or cold

  This salad can be made a day or two ahead of time and refrigerated till ready to serve