Asian Noodle Salad

By Stephanie Debisschop



• 300 grams of rice noodles (medium or thick)
• 2 bell peppers (red, yellow, orange or green), julienned
• Romain hearts (or any crunchy lettuce), chopped
• Cherry Tomatoes, quartered
• One lime, cut into wedges for garnish
• Handful of cilantro, sprinkled on top
*Optional: broccoli slaw and avocado
• Asian Sesame Dressing (from the store or see recipe below)

Sesame dressing recipe:

• 1 tbsp olive oil
• 1 tbsp sesame oil
• 5 to 6 tbsps dark soy sauce
• 5 to 6 tbsps rice vinegar
• 2 tbsps freshly squeezed lime juice
• 1 to 2 tsp freshly minced garlic (to taste)
• 1 tbsp freshly minced ginger root
• 2 tbsps sugar
• 1 to 2 tbsps cornstarch (mixed with a little bit of water or guar gum as a thickening agent)


Boil the noodles in broth instead of water to give them more flavour until they are tender. 5-10 minutes. Drain and rinse with cold water.
Place noodles in a large salad bowl and add the vegetables. Add dressing just before serving so that the noodles don’t soak it all up. Garnish with lime and cilantro and serve cold.