Asian Rice Noodle Salad

Ingredients for Asian Rice Noodle Salad

• 1 (230g) box Asian brown rice (whole-grain) noodles

• 60ml soy sauce (preferably reduced-sodium)

• 1 tablespoon rice vinegar

• 2 teaspoons fresh lime juice (from 1/2 lime)

• 2 teaspoons honey

• 2 teaspoons toasted sesame oil

• 1 teaspoon minced fresh ginger

• 1 garlic clove, minced

• 3/4 cup fresh coriander leaves, chopped

• 3/4 cup chopped salted, dry-roasted peanuts or cashews

• 2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)

• Red pepper flakes (optional)

Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.

In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.

Add the sauce, coriander, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.