Crispy Noodle Salad
This crispy noodle salad is a vibrant, crunchy, and satisfying dish packed with fresh veggies, creamy avocado, and golden fried rice noodles. Tossed in a spicy peanut-sriracha dressing, it's the ultimate balance of flavor and texture — perfect for lunch, dinner, or as a standout side at your next summer gathering.
Equipment
- Mixing bowls
- Frying pan or deep saucepan
- Tongs or slotted spoon
- Knife and Cutting Board
- Whisk or fork for dressing
Ingredients
For the Salad:
- 1 cucumber (julienned)
- 1 carrots (julienned)
- 1 cup red cabbage (finely shredded)
- 2 spring onions (sliced)
- 1/2 bell pepper (thinly sliced)
- 1 avocado (cubed)
- 1 handful parsley (chopped)
- 1/2 cup edamame (thawed if frozen) (optional)
- 1 tbsp sesame seeds
- 2 ounces dry rice vermicelli noodles (about ½ cup broken pieces)
- Neutral oil (for frying)
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tsp sriracha (or more to taste)
- 1-2 tbsp warm water (to thin)
Instructions
- 1. Fry the vermicelli:Heat neutral oil in a deep pan. Break vermicelli into short pieces. Once the oil is hot, drop a handful of noodles — they’ll puff up instantly. Remove immediately with a slotted spoon and place on paper towels. Repeat as needed.
- 2. Make the dressing:Whisk together peanut butter, soy sauce, vinegar, sriracha, and a bit of warm water until smooth and pourable.
- 3. Assemble the salad:In a large bowl, combine cucumber, carrot, red cabbage, parsley, chili, avocado, spring onion, edamame and sesame seeds.
- 4. Top & dress:Add a generous handful of the crispy vermicelli on top. Drizzle over the peanut-sriracha dressing.
- 5. Mix and serve:Gently toss everything together right before serving so the noodles keep some crunch.
Nutrition
Calories: 491kcalCarbohydrates: 54gProtein: 14gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 723mgPotassium: 1302mgFiber: 14gSugar: 10gVitamin A: 6944IUVitamin C: 85mgCalcium: 160mgIron: 4mg