Description
Experience a vibrant explosion of flavors with this Sriracha Lime Noodle Salad! Packed with gluten-free rice noodles, crunchy veggies, and a zesty dressing, each bite offers the perfect balance of spice and freshness. This easy-to-make dish is ideal for summer picnics or weeknight dinners, ensuring your meals are both delicious and memorable.
Ingredients
Scale
- 8 oz rice vermicelli noodles
- 1 cup red bell pepper, thinly sliced
- 1 cup English cucumber, thinly sliced
- ½ cup fresh cilantro, chopped
- 3 tbsp Sriracha sauce (adjust to taste)
- 3 tbsp freshly squeezed lime juice
- 2 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tsp honey or maple syrup
Instructions
- Cook the rice noodles according to package instructions until al dente (about 4-6 minutes). Drain and rinse under cold water.
- While the noodles cook, chop the red bell pepper and cucumber into thin strips. Combine them in a large bowl with cilantro.
- In a small bowl, whisk together lime juice, soy sauce, honey or maple syrup, and sesame oil.
- Toss the cooled noodles with the vegetable mixture. Drizzle dressing over everything while gently tossing until evenly coated.
- Add Sriracha sauce based on your heat preference and mix well.
- Serve immediately or chill for 30 minutes to enhance flavors!
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg