Cool Thin Rice Noodle Salad with Asian Flavors

August 03, 2013

Cool Thin Rice Noodle Salad with Asian Flavors


  • Prep Time: 15 minutes
  • Yield: Six 3/4 cup servings


  • 8 ounces thin rice noodles or rice vermicelli
  • 1 cup of snow peas cut in half lengthwise
  • 1 cup sliced white button mushrooms
  • 3 scallions green and white parts separated, chop white parts of scallion roughly, slice green parts for garnish and set aside
  • 4 tablespoons each oyster sauce and hoisin sauce
  • 2 tablespoons fresh juice from 1 lime
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger roughly chopped
  • 2 tablespoons water
  • 1/2 cup chopped cilantro


  1. Place the rice noodles in a large bowl and cover with hot tap water.
  2. Cover bowl with plastic wrap and set aside for 15 minutes.
  3. In the bowl of a blender add the oyster sauce, hoisin sauce, lime juice, chili garlic sauce, toasted sesame oil, ginger, water, and scallion whites.
  4. Place the top on the blender and run on high to 30 to 40 seconds until well blended.
  5. After 15 minutes, drain the noodles.
  6. Add the dressing, halved snow peas, sliced mushrooms, sliced scallion, and chopped cilantro, and toss well to combine.
  7. Serve with grilled tequila lime pork or chicken.

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