This quick Rice Noodle Salad is a favorite family dinner when I don’t feel like cooking—you just have to boil water and the rest is assembly only! It takes about 20 minutes and is so fresh and delish.
Rice Noodle Salad
My new cookbook, Dinnertime SOS, is a collection of fast and yummy dinners to share with the family, and this salad is one of our favorites from the book. It is so easy to customize for everyone at the table, requires very little prep work, and is just so delicious. The recipe will give you an idea of the style of the others in the cookbook, and I’m delighted to share it with you today.
The beauty of this salad is that it has a base of noodles, which the kids usually like, and texture from fresh veggies. You can add protein if you want, top with whichever optional toppings that sound appealing, and serve it chilled as an easy meal for any time of the year. (It’s particularly great in the warmer weather!)
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Ingredients You Need
Below is an overview of the ingredients you need to make this recipe so you know what to pick up at the store and have on hand. See the info on how to vary this recipe as needed for your family.
- Stir-fry rice noodles: You can use any style of rice noodles that you prefer in this, either thick ones or thin ones. The most important part is to cook according to the directions on the package. Usually, they just need to be soaked for a few minutes, then rinsed off with cold water to keep the noodles from sticking together.
- Cucumber: I like to chop a cucumber to add nice crunch and freshness to the salad.
- Coleslaw mix: Using coleslaw mix from the store, which is a mix of shredded green and purple cabbage plus shredded carrots, is a nice way to remove some of your prep work.
- Peanuts: I like to add chopped peanuts to the salad for additional flavor and texture.
- Bottled peanut sauce: To keep this fast, you can toss it with your favorite bottled peanut sauce from the store. (Here is my Homemade Peanut Sauce if you want to go that route.)
- Fresh cilantro, fresh mint, edamame beans, drained extra-firm tofu, and/or cooked shrimp, optional for topping.
Step-by-Step Instructions
Below is a preview of the steps required to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and the timing.
- Prepare the noodles according to the package directions.
- Drain in a colander and rinse with cold water. Meanwhile, prepare the cucumber.
- Transfer the noodles to a large bowl and add the cucumber, coleslaw, peanuts, and peanut sauce. Toss to mix everything together.
- Serve the salad with your choice of toppings.
How to Store
You can store leftovers in an airtight container in the fridge for up to 3 days. It will firm up a bit in the fridge, so sprinkle with warm water and stir gently, or let it sit at room temperature for about 15-20 minutes before eating.
If you plan to cook the noodles ahead of time, toss with toasted sesame oil or a neutral oil to prevent them from sticking together.
Best Tips for Success
- Dress any leftover coleslaw mix with the remaining peanut sauce to make an easy lunch salad.
- Use thin vermicelli or cellophane rice noodles (or even angel hair pasta), depending on your preference.
- I prefer English cucumbers to other types since their skin is thinner and more tender, and their seeds tend to be smaller. This means you don’t have to peel them to make them pleasant to eat. Or you can use a few mini cucumbers.
- Chop the peanuts more finely for kids under age 2.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Recipe reprinted with permission from Rodale.
Quick Rice Noodle Salad
Ingredients
- 14 ounces stir-fry rice noodles
- 1 medium cucumber
- 1 cup coleslaw mix
- ½ cup chopped roasted and salted peanuts
- ½ cup bottled peanut sauce
- fresh cilantro, fresh mint, edamame beans, drained extra-firm tofu, and cooked shrimp (optional)
Instructions
- Prepare the noodles according to the package directions. Drain in a colander and rinse with cold water.
- Cut the cucumber into thin "matchsticks," discarding the ends.
- Transfer the noodles to a large bowl and add the cucumber, coleslaw, peanuts, and peanut sauce. Toss to mix everything together.
- Serve the salad with your choice of toppings.
Notes
- You can store leftovers in an airtight container in the fridge for up to 3 days. It will firm up a bit in the fridge, so sprinkle with warm water and stir gently, or let it sit at room temperature for about 15-20 minutes before eating.
- If you plan to cook the noodles ahead of time, toss with toasted sesame oil or a neutral oil to prevent them from sticking together.
- Use my Homemade Peanut Sauce if you prefer.
- Dress any leftover coleslaw mix with the remaining peanut sauce to make an easy lunch salad.
- Use thin vermicelli or cellophane rice noodles (or even angel hair pasta), if you prefer.
- I prefer English cucumbers to other types since their skin is thinner and more tender and their seeds tend to be smaller. This means you don’t have to peel them to make them pleasant to eat. Or you can use a few mini cucumbers.
- Chop the peanuts more finely for kids under age 2.
Allergies to peanuts in Our home. Any other sauce you recommend?
You could do a sesame ginger dressing (there are a lot online including one from Ambitious Kitchen that looks good) or any Asian-style dressing from the store. You can also use my Peanut Sauce recipe and sub in tahini or cashew butter for the peanut butter if either of those are okay for you to use.
Any suggestions on cooking the tofu?
Sure, usually I use this simple method: https://www.yummytoddlerfood.com/quick-and-easy-sesame-tofu/
And this baked option is yummy too: https://www.yummytoddlerfood.com/baked-tofu-recipe/
Thank you for the recipe!
I’d love to try this. Can we use any noodles for the recipe? I don’t have rice noodles at the moment.
Sure! Just cook noodles as directed (any work, even spaghetti) and let cool slightly.