Rice Noodle Salad

Photo: John Autry; Styling: Leigh Ann Ross

Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

Yield: 6 servings (serving size: 1 1/3 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 12.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 4.5g
  • Protein: 13g
  • Carbohydrate: 55.3g
  • Fiber: 3.9g
  • Cholesterol: 60mg
  • Iron: 3.4mg
  • Sodium: 420mg
  • Calcium: 112mg

Ingredients

  • 8 ounces uncooked wide rice sticks (banh pho)
  • 2 tablespoons plus 1 teaspoon sesame oil, divided
  • 1/2 cup organic vegetable broth
  • 6 tablespoons ketchup
  • 2 tablespoons lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 8 ounces tempeh, cut into 1/2-inch cubes
  • 6 garlic cloves, minced
  • 2 shallots, thinly sliced
  • 2 large eggs, lightly beaten
  • 2 cups fresh bean sprouts
  • 1 1/2 cups thinly sliced English cucumber
  • 5 thinly sliced green onions
  • 1 1/2 cups matchstick-cut carrots
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons finely chopped unsalted, dry-roasted peanuts
  • 12 lime wedges

Preparation

  1. 1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
  2. 2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
  3. 3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
  4. 4. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.
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