Crunchy, spicy and slightly sweet, my spicy rice noodle salad makes a versatile and delightful meal any time! You only need to mix one sauce, to use as both the marinade and the noodle sauce. Even better, the marinade works with all kinds of protein: chicken, shrimp, tofu, you name it! {Gluten-Free, Vegetarian/Vegan-Adaptable}The recipe yields 2 big servings as a main dish or 4 small servings as a side.
3tablespoonschili garlic sauce(or your favorite chili paste/sauce)
2tablespoonsbrown sugar
4clovesgarlic, grated
1tablespoonginger, grated
(Optional) Protein
1/2lb (225 g)protein of your choice(chicken, shrimp, tofu, & steak)
(Optional) Garnish
1/4cupcilantro leaves, chopped (or micro greens)
1red chili pepper, thinly sliced
1/4cuproasted peanuts, crushed
Instructions
Combine the dressing ingredients in a medium bowl and stir well. (*Footnote 3)
(Optional) Prepare the protein
Place the protein of your choice in a deep plate. Pour 1/3 cup of the dressing over it. If using tofu, cube or slice the tofu to the desired shape before marinating it. Marinate at room temperature for an hour, or in the fridge up to overnight. If using shrimp (or any seafood), marinate it in the fridge for 30 minutes up to 2 hours.
Once done marinating, remove the protein and discard the marinade. Lightly pat the protein dry with paper towels and remove the aromatics (to prevent from burning and help with browning). Pan fry the protein until both sides are golden brown and the inside is cooked through. (*Footnote 4)
Prepare noodles & veggies
Cut all the veggies and transfer them to a large mixing bowl. Pat the veggies dry with paper towels if they are wet.
Cook the noodles according to the package instructions. Once cooked, drain the noodles and rinse them with cold water to cool, then drain them completely. Add the sesame noodles and toss them to prevent clumping.
Assemble
Add the chilled noodles to a bowl with the veggies. Toss until the ingredients are evenly distributed.
Pour the remaining dressing over the salad and toss. If you are not making a protein add half the dressing, toss, and taste. Add more according to your taste.
If serving with a protein, add the cooked protein into the salad and toss again. Or you can simply serve the protein on the top of the salad.
The salad can be served immediately or chilled overnight in the fridge. The noodles will absorb the dressing overnight and become even more flavorful.
Notes
Thin rice vermicelli noodles and Pad Thai style rice noodles (what I used) work well. Avoid using the thick type of rice noodles.
To speed things up, you can use 2 cups of coleslaw mix to replace the purple cabbage and carrot. And you can use any salad mix or lettuce (sliced) to replace the spinach.
Alternatively you can add everything (uncut) into a tall cup and mix with an immersion blender to mix the dressing and speed up the process.
For tofu, seafood, and thin steak, you can pan fry the protein with peanut oil for 2 to 3 minutes per side. If you cook with chicken thighs, cook both sides until golden brown, then cover the pan and cook over medium-low heat until it’s cooked through, 5 minutes or so. For chicken breast, the best way is to split the breast into two thin pieces before pan frying, so it will be cooked through after you brown both sides. To test the doneness, use a small paring knife to slice the thickest part and the juice should run clear.
The nutrition facts are calculated based on 1 of the 4 servings yielded by this recipe using chicken breast as the protein.