Packed with fresh veggies, this spicy noodle salad is a good source of vitamins, minerals, and dietary fiber. The carrots are high in beta-carotene, which is essential for eye health. Cucumbers are hydrating and contribute to skin health due to their high water content.
The dish is a great choice for people trying to maintain or reduce weight because it is low in calories. The inclusion of chili peppers not only adds heat but also boosts metabolism and aids in digestion. Additionally, the lime juice in the dressing is high in vitamin C, which supports the immune system.
The use of rice noodles makes this dish gluten-free, making it suitable for individuals with gluten sensitivities. The bean sprouts and mushrooms contribute to a high protein content, especially when combined with the amino acids found in the fish sauce.
Ingredients
100g of rice noodles
2 medium carrots, julienned
2 medium cucumbers, julienned
1 red bell pepper, thinly sliced
125g of button mushrooms, quartered
30g of bean sprouts
A handful of fresh coriander leaves, roughly chopped
2 green onions, thinly sliced
2 red chilies, finely chopped
½ cup (125ml) lime juice, freshly squeezed
¼ cup (50ml) fish sauce
½ cup brown sugar
2 cloves of garlic, minced
1 tablespoon of sesame oil
1 teaspoon of soy sauce (optional for extra flavor)
Preparation
Start by preparing the dressing. In a medium-sized bowl, mix the minced garlic, finely chopped red chilies, lime juice, fish sauce, and brown sugar. Stir until the sugar is completely dissolved, and the ingredients are well combined. Add the sesame oil and soy sauce for an additional layer of flavor. To allow the flavors to mingle, set aside the dressing.
Next, prepare the noodles. Place the rice noodles in a large heatproof bowl and pour boiling water over them until they are fully submerged. Let the noodles soak for about 10 minutes or until they are soft and tender. To stop the cooking process, drain the noodles and give them a quick rinse under cold water. Drain thoroughly and place the noodles in a large serving bowl.
Now, it’s time to prepare the vegetables. Julienne the carrots and cucumbers into thin, matchstick-like strips. Thinly slice the red bell pepper and green onions. Quarter the button mushrooms and chop the fresh coriander leaves.
In the serving bowl with the noodles, add the prepared carrots, cucumbers, red bell pepper, mushrooms, bean sprouts, green onions, and coriander leaves. Pour the prepared dressing over the salad and toss everything together until the noodles and vegetables are evenly coated with the dressing.
For the best flavor, cover the salad and refrigerate it for at least 2 hours before serving. This allows the noodles to absorb the dressing and the flavors to intensify.
For a bright and colorful presentation, toss in some extra coriander leaves and sliced chilies right before serving the salad.
