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–+ servings
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 both as 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}

Spicy Rice Noodle Salad

By Maggie Zhu
5 from 8 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 2 to 4 servings
I make this delicious spicy rice noodle salad all the time on busy nights. It is tossed in a chili garlic dressing with crunchy vegetables and rice vermicelli, and you can top it with marinated chicken, shrimp, or tofu. It is fresh, filling, and easy to customize.

Ingredients

  • 4 oz dried rice vermicelli noodles (*Footnote 1)
  • 2 teaspoons sesame oil , toasted

Veggies (*Footnote 2)

  • 1/4 head small red cabbage , shredded
  • 2 cups spinach , stems removed and chopped coarsely (or other salad greens)
  • 1 carrot , shredded

Dressing/Marinade

  • 1/4 cup soy sauce (tamari for gluten-free)
  • 1/4 cup rice vinegar
  • 3 tablespoons chili garlic sauce (or your favorite chili paste/sauce)
  • 2 tablespoons brown sugar
  • 4 cloves garlic , grated
  • 1 tablespoon grated ginger

(Optional) Protein

  • 1/2 lb protein of your choice (chicken, shrimp, tofu, & steak)

(Optional) Garnish

  • 1/4 cup cilantro leaves , chopped
  • 1 red chili pepper , thinly sliced
  • 1/4 cup roasted peanuts , crushed
US Customary - Metric

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

  1. Thin rice vermicelli noodles and Pad Thai style rice noodles (what I used) work well. Avoid using the thick type of rice noodles.
  2. 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.
  3. 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.
  4. 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.
  5. The nutrition facts are calculated based on 1 of the 4 servings yielded by this recipe using chicken breast as the protein.

Nutrition

Serving: 1serving, Calories: 243kcal, Carbohydrates: 35.1g, Protein: 15.4g, Fat: 3.9g, Saturated Fat: 0.3g, Cholesterol: 36mg, Sodium: 589mg, Potassium: 490mg, Fiber: 2.8g, Sugar: 7.8g, Calcium: 64mg, Iron: 2mg