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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
Cook Time10 minutes
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