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Rice Noodle Salad

Recipe Image

Many people think of pasta salads made with wheat noodles. Asian rice noodles have a similar texture and can be made into lively salads as well. The noodles absorb the dressing, so it is best to pour the dressing over the salad just before serving.

Preparation facts

Yield: 6 servings

Ingredients

1 packet Asian rice noodles

1 1/2 cups (300g) chopped tomatoes

1 cup (200g) baby corn, sliced into 1/2-inch pieces

1 cup (200g) grated carrots

1 cup (200g) fresh broccoli, chopped

2 cups (400g) fresh spinach, torn into 1-inch pieces

Dressing:

1/4 cup (60mL) soya sauce

1 Tbs (15g) sesame seeds

1 Tbs (15mL) honey

1 Tbs (15mL) sesame oil

1/4 cup (60mL) unseasoned rice vinegar

1 tsp (3g) grated fresh ginger

Directions

Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well.

Makes about 6 servings.

Nutrition facts

Serving Size 1 serving
Calories 247
Calories from Fat 29 (12%)
% Daily Value*
5%Total Fat 3g
3%Saturated Fat 0.5g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 1.3g
0%Cholesterol 0mg
20%Sodium 472mg
10%Potassium 366mg
18%Total Carbohydrate 53g
9%Dietary Fiber 2.3g
Sugars 5g
Sugar Alcohols 0g
8%Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.