Do you know about rice noodles? Have you used them? I've been using them for some time now, but I just recently learned that there are health benefits to using them. Who knew? For one, rice noodles are gluten-free. Rice noodles also contain fiber, iron and zinc, and are lower in fat and calories than regular pasta. They have little flavor on their own, making them a super versatile ingredient.
Rice noodles, by the way, are ridiculously easy to prepare. While I know you can buy fresh rice noodles at Asian markets, I have never been so lucky. I always buy the dry version. To prepare the dry rice noodles, you just bring a pot of water to a boil, drop the noodles in and turn off the heat. Let them sit just a few minutes and they are done. That's it! You can use them in hot dishes or cold dishes, or dishes that are somewhere in between, like this Rice Noodle Salad.
The reason I say this Rice Noodle Salad is neither a hot dish or a cold dish, is because I tossed the noodles into the raw veggie mix while they were still warm. I also put some grilled chicken in here while still warm too. You can serve this one either way. I actually took the leftovers out of the fridge today at lunchtime and ate them as is, cold right from the fridge. So if you are one to batch cook your chicken at the beginning of the week, there's not really a need to reheat your chicken, you can toss it in cold and make it a cold salad. You with me?
Okay so the star of this dish, besides the rice noodles, of course is this amazing dressing/sauce you pour over everything. The dressing recipe was adapted from this one I found on AllRecipes.Â
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Beware, the dressing recipe makes way more dressing than you will need for this Asian Rice Noodle Salad, but that's okay because it will be great on your next salad, just store covered in the refrigerator. Printable Recipe Card
Rice Noodle Salad
Ingredients
Salad Ingredients
- 2 boneless skinless chicken breasts
- Salt
- Freshly cracked black pepper
- 8 oz Rice noodles
- 12 oz package broccoli slaw
- 2 oz bean sprouts fresh
- 3 Scallions chopped
Dressing Ingredients
- 3 Cloves garlic minced
- 1 T Ginger paste or 2 T fresh
- Âľ C Olive oil
- â…› t Sesame oil optional
- â…“ C Rice vinegar
- ½ C Soy sauce
- 3 T honey
- ÂĽ C water
Instructions
- Season chicken with salt and pepper. Grill chicken on grill pan over medium heat until cooked through, turning as needed. Set aside. When cool enough to handle, cut into bite sized pieces.
- In a large bowl, combine broccoli slaw ingredients, scallions and bean sprouts.
- In a microwave safe bowl, combine all dressing ingredients. Microwave dressing for 30 seconds to dissolve the honey. Whisk or shake if container has a tight fitting cover, to mix well.
- Bring a large pot of water to a boil, add the rice noodles and turn off the heat. Allow to soak in hot water until softened, but not mushy (about 3-5 minutes). Drain. (If you wish to serve a cold dish, rinse noodles with cold water).
- Add chicken and noodles to slaw mixture. Pour in desired amount of dressing and toss well to coat.
Tried this recipe?Let us know how it was!
Rice Noodle Salad
Ingredients
Salad Ingredients
- 2 boneless skinless chicken breasts
- Salt
- Freshly cracked black pepper
- 8 oz Rice noodles
- 12 oz package broccoli slaw
- 2 oz bean sprouts fresh
- 3 Scallions chopped
Dressing Ingredients
- 3 Cloves garlic minced
- 1 T Ginger paste or 2 T fresh
- Âľ C Olive oil
- â…› t Sesame oil optional
- â…“ C Rice vinegar
- ½ C Soy sauce
- 3 T honey
- ÂĽ C water
Instructions
- Season chicken with salt and pepper. Grill chicken on grill pan over medium heat until cooked through, turning as needed. Set aside. When cool enough to handle, cut into bite sized pieces.
- In a large bowl, combine broccoli slaw ingredients, scallions and bean sprouts.
- In a microwave safe bowl, combine all dressing ingredients. Microwave dressing for 30 seconds to dissolve the honey. Whisk or shake if container has a tight fitting cover, to mix well.
- Bring a large pot of water to a boil, add the rice noodles and turn off the heat. Allow to soak in hot water until softened, but not mushy (about 3-5 minutes). Drain. (If you wish to serve a cold dish, rinse noodles with cold water).
- Add chicken and noodles to slaw mixture. Pour in desired amount of dressing and toss well to coat.
Nancy P.@thebittersideofsweet says
I love rice noodles! We have an Asian market right around the corner so it makes it convenient to find them! Sounds amazing!
foodyschmoody says
Oh how lucky you are Nancy. We live in a very small suburban town so we don't have any specialty markets close by.
Nutmeg Nanny says
What delicious looking salad!
foodyschmoody says
Thanks so much, it was really good the next day too!
Amy | Club Narwhal says
Christine, I love cooking with rice noodles, especially since it means dinner is ready really fast 🙂 I love the combination of flavors in this dish!
kenneth Goh says
Christine, we called this rice vermicelli and it is one of our common noodle dishes. Never thought of use them for preparing salad... Haha. Thanks for sharing with four seasons blog hop. Have a nice day. Cheers.
foodyschmoody says
Thanks Kenneth. I love all the Asian ingredients/flavors , I just wish I knew how to properly use them, my dishes accidentally turn Asian/American fusion 🙂 One of these days, I'll figure it out
Ricki @ The Questionable Homesteader says
This looks really great, and so easy to make. I'm a big fan of homemade dressings so I will defiantly be trying this one and I had no idea how easy rice noodles were to cook. wow, and the added health benefits insure that I will be trying some in the near future.
Thanks for sharing at The Weekend Social and I look forward to seeing what you have to share next week.
Ricki