Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Recipe Summary

prep:
20 mins
additional:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.

    Advertisement
  • Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.

  • Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrition Facts

472 calories; protein 3.9g; carbohydrates 65.2g; fat 21.9g; sodium 1591.5mg. Full Nutrition
Advertisement

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/23/2017
This is very delicious! With these noodle bowls, the real clincher is the sauce and this one is quite good. I cut the sugar by 75% because I don't like things that are sweet. It worked perfectly. I made a couple of changes, I didn't have any red bell peppers so I used fresh cayenne peppers cut into strips and I used sesame oil instead of olive. This is a refreshing and light meal. Thank you for the recipe. Read More
(12)

Most helpful critical review

Rating: 1 stars
09/05/2017
The sauce in this was way off. There is too much oil, and too much soy sauce. I also halved the sugar. I would halve the oil and soy sauce next time. Also, I think maybe adding some peanut butter to thicken the sauce and add some flavor would've helped. It tasted flat and unflavorful. Read More
(4)
48 Ratings
  • 5 star values: 26
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
04/23/2017
This is very delicious! With these noodle bowls, the real clincher is the sauce and this one is quite good. I cut the sugar by 75% because I don't like things that are sweet. It worked perfectly. I made a couple of changes, I didn't have any red bell peppers so I used fresh cayenne peppers cut into strips and I used sesame oil instead of olive. This is a refreshing and light meal. Thank you for the recipe. Read More
(12)
Rating: 4 stars
07/28/2017
Delicious with dinner, but i thought it was even better the next day after soaking up some of the flavors. Read More
(7)
Rating: 1 stars
09/05/2017
The sauce in this was way off. There is too much oil, and too much soy sauce. I also halved the sugar. I would halve the oil and soy sauce next time. Also, I think maybe adding some peanut butter to thicken the sauce and add some flavor would've helped. It tasted flat and unflavorful. Read More
(4)
Advertisement
Rating: 4 stars
08/23/2017
Tasty we could have soaked the noodles a little longer. We only had the flat rice noodles that look like fettuccine noodles at our store so I am guessing they need to be soaked longer. The only change we made was we added carrots that were cut like matchsticks. I also gave generous portions of vegetables to this salad. Read More
(3)
Rating: 5 stars
12/23/2019
I made it as written and it was great! All the extra sauce you people "complained" about having - actually soaks into the noodles & vegetables when it sets overnight! Read More
(2)
Rating: 4 stars
04/17/2018
I didn't make the sauce by exact quantity. I adjusted the amount of sugar, soy sauce, oil, etc... to taste. Also cabbage taste better than the lettuce in this salad. Read More
(2)
Advertisement
Rating: 5 stars
09/10/2017
First off I have to say this...I almost NEVER follow a recipe when I'm making something. I use it more as a guideline. When I make a salad like this one all bets are off. I followed the directions for the dressing but after that I did my own thing. I wanted a little more Asian flare so I picked up some bamboo shoots and snow peas at the store. Secondly I thought the red pepper sounded a bit off so I left it out. And since I hate cilantro left that out too. But I made it twice and after the second time I'm thinking it needs red and maybe some yellow too so next time I'll add the pepper but the color remains unknown to me at this time. I loved this salad. It's beyond easy to make and it's so delish. I hope everyone who tries it enjoys it as much as I did. Have fun!!!! Read More
(2)
Rating: 2 stars
08/08/2017
Sauce was tasty but way to much. I shouldn't have added the whole thing. Read More
(1)
Rating: 5 stars
08/16/2018
Very yummy! I highly recommend either taking some leftover ingredients from your noodle salad and making spring rolls or vice versa! It's a great recipe that you can customize to include veggies and herbs you like. One note for the sauce is that I think it could have a stronger flavor as it is subtle. Read More
(1)
Advertisement