25 Delicious Rice Noodles Salad Recipes Healthy

Posted on September 29, 2025

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Perfect for those busy weeknights or when you’re craving something light yet satisfying, our collection of 25 Delicious Rice Noodles Salad Recipes is here to inspire your next meal. Packed with vibrant flavors and wholesome ingredients, these salads are not just healthy—they’re a celebration of texture and taste. Dive in and discover your new favorite dish that promises to delight your palate and nourish your body!

Thai Peanut Rice Noodle Salad

Unbelievably easy and packed with flavor, this Thai Peanut Rice Noodle Salad is your new go-to for a quick, satisfying meal. You’ll love the mix of crunchy veggies, tender noodles, and that creamy peanut sauce.

Ingredients

8 oz rice noodles
a couple of carrots, julienned
a handful of cilantro, chopped
a splash of lime juice
2 tbsp peanut butter
1 tbsp soy sauce
a drizzle of honey
a pinch of red pepper flakes
a splash of water to thin the sauce

Instructions

Boil the rice noodles according to the package instructions, usually about 4-5 minutes, then drain and rinse under cold water to stop the cooking.
While the noodles cook, whisk together the peanut butter, soy sauce, honey, and a splash of water in a bowl until smooth. Tip: If the sauce is too thick, add a bit more water until it’s pourable.
Toss the cooled noodles with the julienned carrots and chopped cilantro in a large bowl.
Pour the peanut sauce over the noodle mixture and add a splash of lime juice and a pinch of red pepper flakes. Tip: Taste as you go with the lime and pepper flakes to hit your perfect balance of tang and heat.
Mix everything together until well coated. Tip: Let it sit for 5 minutes before serving to let the flavors meld together beautifully.

With its creamy, nutty sauce and a kick of heat, this salad is a texture dream. Serve it chilled for a refreshing lunch or toss in some grilled chicken for extra protein.

Vietnamese Rice Noodle Salad with Grilled Pork

Zesty and fresh, this Vietnamese Rice Noodle Salad with Grilled Pork is your go-to for a light yet satisfying meal. You’ll love the mix of tangy, sweet, and savory flavors, all tossed together in one vibrant bowl.

Ingredients

8 oz rice noodles
1 lb pork shoulder, thinly sliced
2 tbsp fish sauce
2 tbsp sugar
a splash of lime juice
a couple of garlic cloves, minced
1 tbsp vegetable oil
a handful of lettuce, shredded
a bunch of mint and cilantro, chopped
a sprinkle of crushed peanuts

Instructions

Soak the rice noodles in warm water for 10 minutes, then drain. Tip: Don’t over soak or they’ll get mushy.
Mix the pork with fish sauce, sugar, lime juice, and garlic. Let it marinate for 15 minutes. Tip: The longer it marinates, the more flavorful it gets.
Heat oil in a pan over medium-high heat. Grill the pork for 3-4 minutes each side until nicely charred. Tip: Don’t crowd the pan to ensure even cooking.
Toss the noodles with lettuce, herbs, and grilled pork. Top with crushed peanuts.

Amazingly balanced, this salad offers a crunch from the peanuts, freshness from the herbs, and a hearty bite from the pork. Try serving it with extra lime wedges on the side for an extra zing.

Spicy Mango Rice Noodle Salad

This Spicy Mango Rice Noodle Salad is the perfect blend of sweet, spicy, and tangy flavors that’ll make your taste buds dance. It’s a refreshing dish that’s ideal for those hot summer days when you’re craving something light yet satisfying.

Ingredients

8 oz rice noodles
1 ripe mango, sliced into thin strips
1 cup shredded purple cabbage
1/2 cup shredded carrots
1/4 cup chopped cilantro
2 tbsp lime juice
1 tbsp honey
1 tsp sriracha (adjust to your heat preference)
A splash of sesame oil
A couple of crushed peanuts for topping

Instructions

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Rinse them under cold water after draining to stop the cooking process and keep them from sticking.
While the noodles cook, whisk together lime juice, honey, sriracha, and sesame oil in a large bowl. This is your dressing—taste and adjust the sriracha if you like it spicier.
Toss the cooled noodles, mango strips, purple cabbage, carrots, and cilantro with the dressing until everything is well coated. Tip: Use your hands to gently mix if you’re worried about breaking the noodles.
Let the salad sit for about 10 minutes before serving to allow the flavors to meld together. Tip: This is the perfect time to crush those peanuts for a crunchy topping.
Serve the salad chilled, topped with crushed peanuts for an extra crunch.

Light and refreshing, this salad has a wonderful mix of textures—from the soft noodles to the crisp veggies and juicy mango. The dressing ties it all together with a kick that’s not too overpowering. Try serving it in a hollowed-out pineapple for a fun, tropical presentation at your next BBQ.

Cold Rice Noodle Salad with Sesame Dressing

Zesty and refreshing, this cold rice noodle salad with sesame dressing is your go-to for those sweltering summer days when you crave something light yet satisfying. You’ll love how the flavors meld together, creating a dish that’s as easy to make as it is delicious.

Ingredients

8 oz rice noodles
2 tbsp sesame oil
a splash of rice vinegar
a couple of tbsp soy sauce
1 tbsp honey
a handful of shredded carrots
some sliced cucumbers
a sprinkle of sesame seeds
a few chopped green onions

Instructions

Boil a pot of water and cook the rice noodles according to the package instructions, usually about 3-4 minutes, then drain and rinse under cold water to stop the cooking.
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey until well combined. Tip: Adjust the honey if you like it sweeter.
Toss the cooled noodles with the dressing in a large bowl until evenly coated. Tip: Use your hands for an even mix.
Add the shredded carrots, sliced cucumbers, and chopped green onions to the bowl and gently toss to combine. Tip: Add more veggies if you’re feeling adventurous.
Sprinkle sesame seeds on top for that extra crunch and flavor.

Mmm, the texture is perfectly chewy with a crisp bite from the veggies, and the sesame dressing ties everything together with its nutty sweetness. Serve it chilled for maximum refreshment, or pack it for a picnic—it’s just as good hours later.

Rainbow Rice Noodle Salad with Lime Dressing

After a long day, you want something fresh, colorful, and easy to whip up. This rainbow rice noodle salad with lime dressing is your go-to for a quick, vibrant meal that’s as fun to make as it is to eat.

Ingredients

8 oz rice noodles
1 cup shredded purple cabbage
1 cup shredded carrots
1 bell pepper, thinly sliced (any color you like)
1 cucumber, julienned
A handful of fresh cilantro, chopped
A couple of green onions, sliced
A splash of sesame oil
2 tbsp soy sauce
Juice of 2 limes
A pinch of red pepper flakes
1 tbsp honey

Instructions

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Stir them occasionally to prevent sticking.
Drain the noodles and rinse under cold water to stop the cooking process. This keeps them from getting mushy.
In a large bowl, toss together the noodles, purple cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
In a small bowl, whisk together the sesame oil, soy sauce, lime juice, red pepper flakes, and honey until well combined. Tip: Adjust the honey if you like it sweeter or the lime for more tang.
Pour the dressing over the salad and toss everything together until evenly coated. Tip: Let it sit for 10 minutes before serving to let the flavors meld.

Perfect for picnics or as a light lunch, this salad is a crunchy, tangy delight with a hint of sweetness. Try serving it in mason jars for a portable, Instagram-worthy meal.

Herbed Rice Noodle Salad with Shrimp

Unbelievably fresh and light, this herbed rice noodle salad with shrimp is your go-to for a quick, flavorful meal that feels like a treat. You’ll love how the herbs and shrimp come together for something truly special.

Ingredients

8 oz rice noodles
1 lb shrimp, peeled and deveined
A couple of tablespoons of olive oil
2 cloves garlic, minced
A splash of lime juice
A handful of fresh cilantro, chopped
A handful of fresh mint, chopped
1 cucumber, thinly sliced
2 carrots, julienned
A pinch of salt
A pinch of red pepper flakes

Instructions

Bring a pot of water to a boil and cook the rice noodles according to package instructions, usually about 3-4 minutes. Tip: Rinse under cold water after draining to stop the cooking and prevent sticking.
Heat a tablespoon of olive oil in a pan over medium heat. Add the shrimp and garlic, cooking until the shrimp are pink and opaque, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
In a large bowl, toss the cooked noodles with the shrimp, lime juice, cilantro, mint, cucumber, and carrots. Tip: Add the herbs last to keep them fresh and vibrant.
Season with a pinch of salt and red pepper flakes, then give everything a good mix.

Every bite of this salad is a burst of freshness, with the crisp veggies and tender shrimp playing off the soft noodles. Try serving it in lettuce cups for a fun, hands-on meal.

Cucumber and Rice Noodle Salad with Chili Lime Dressing

Hey, you know those days when you crave something light yet bursting with flavor? This cucumber and rice noodle salad with chili lime dressing is your go-to. It’s refreshing, easy to whip up, and packed with a tangy kick that’ll wake up your taste buds.

Ingredients

a couple of cups of rice noodles
one large cucumber, thinly sliced
a handful of fresh mint leaves
a handful of fresh cilantro leaves
a splash of lime juice
a tablespoon of honey
a teaspoon of chili flakes
a pinch of salt
a drizzle of olive oil

Instructions

Boil 4 cups of water in a pot. Once boiling, add the rice noodles and cook for 3-4 minutes until just tender. Tip: Keep an eye on them to avoid overcooking.
Drain the noodles and rinse under cold water to stop the cooking process. Shake off excess water.
In a large bowl, toss the noodles with the sliced cucumber, mint, and cilantro.
In a small bowl, whisk together lime juice, honey, chili flakes, and salt until the honey dissolves. Tip: Adjust the chili to your heat preference.
Drizzle the dressing over the salad and toss gently to combine. Tip: Let it sit for 5 minutes before serving to let the flavors meld.
Finish with a drizzle of olive oil and give it one final toss.

Light and crunchy with a perfect balance of sweet, spicy, and tangy, this salad is a dream on a hot day. Try serving it alongside grilled shrimp for an extra protein boost.

Avocado and Rice Noodle Salad with Cilantro Dressing

Vibrant and fresh, this Avocado and Rice Noodle Salad with Cilantro Dressing is your go-to for a light yet satisfying meal. You’ll love how the creamy avocado pairs with the tangy dressing, making every bite a delight.

Ingredients

a couple of ripe avocados, sliced
8 oz of rice noodles
a handful of fresh cilantro
a splash of lime juice
2 tbsp of olive oil
a pinch of salt
a dash of honey
a clove of garlic, minced

Instructions

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Rinse under cold water after draining to stop the cooking and keep them from sticking.
While the noodles cook, blend the cilantro, lime juice, olive oil, salt, honey, and garlic in a blender until smooth. Tip: If the dressing is too thick, add a tablespoon of water to thin it out.
Toss the cooled noodles with the dressing in a large bowl. Tip: Use your hands to gently mix, ensuring every noodle gets coated without breaking.
Gently fold in the avocado slices. Be careful not to mash them.

Great for a quick lunch or a side dish, this salad boasts a perfect mix of creamy and crunchy textures. Serve it chilled with a sprinkle of extra cilantro on top for an extra pop of color and flavor.

Summer Rice Noodle Salad with Fresh Herbs

Let’s dive into a dish that’s as refreshing as a summer breeze. This rice noodle salad is packed with fresh herbs and a zesty dressing, perfect for those hot days when you crave something light yet satisfying.

Ingredients

8 oz rice noodles
A couple of cups of mixed fresh herbs (think mint, cilantro, and basil)
2 cups of shredded carrots
1 cup of thinly sliced cucumbers
A splash of lime juice (about 2 tbsp)
2 tbsp of fish sauce
A drizzle of honey (1 tbsp)
A pinch of red pepper flakes
1/4 cup of chopped peanuts

Instructions

Boil a pot of water and cook the rice noodles according to the package instructions, usually about 3-5 minutes. Tip: Rinse them under cold water after cooking to stop the cooking process and keep them from sticking.
While the noodles cook, whisk together the lime juice, fish sauce, honey, and red pepper flakes in a small bowl. Tip: Adjust the honey or lime juice to balance the sweetness and acidity to your liking.
Toss the cooled noodles with the dressing, herbs, carrots, and cucumbers in a large bowl. Tip: Use your hands to gently mix everything together to avoid breaking the noodles.
Sprinkle the chopped peanuts on top for a crunchy finish.

Ultra-light and bursting with flavors, this salad is a joy to eat. The herbs bring a freshness that pairs beautifully with the tangy dressing, and the peanuts add just the right amount of crunch. Serve it chilled for the ultimate summer meal.

Grilled Chicken Rice Noodle Salad with Peanut Sauce

Now, who doesn’t love a dish that’s both refreshing and packed with flavor? This grilled chicken rice noodle salad with peanut sauce is your go-to for a quick, satisfying meal that feels like a treat.

Ingredients

2 boneless, skinless chicken breasts
a couple of cups of rice noodles
a splash of soy sauce
a tablespoon of honey
a clove of garlic, minced
a pinch of red pepper flakes
a handful of shredded carrots
a few leaves of fresh basil, chopped
a quarter cup of peanut butter
a squeeze of lime juice
a drizzle of sesame oil

Instructions

Preheat your grill to medium-high, about 375°F.
In a small bowl, mix the soy sauce, honey, minced garlic, and red pepper flakes. This is your marinade.
Coat the chicken breasts with the marinade and let them sit for 10 minutes. Tip: The longer they marinate, the more flavorful they’ll be.
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
While the chicken cooks, boil the rice noodles according to the package instructions, then drain and rinse under cold water.
In another bowl, whisk together the peanut butter, lime juice, and sesame oil until smooth. Tip: If it’s too thick, add a little warm water to thin it out.
Slice the grilled chicken into thin strips.
Toss the noodles with the shredded carrots and chopped basil, then top with the chicken and drizzle with the peanut sauce. Tip: For extra crunch, sprinkle some crushed peanuts on top.

Mmm, the combination of tender chicken, chewy noodles, and creamy peanut sauce is irresistible. Serve it chilled for a refreshing summer meal or warm it up for a cozy dinner option.

Rice Noodle Salad with Tofu and Vegetables

Busy day? This rice noodle salad with tofu and veggies is your quick, no-fuss answer. It’s fresh, filling, and packed with flavors that dance on your palate.

Ingredients

8 oz rice noodles
14 oz firm tofu, pressed and cubed
2 cups shredded carrots
1 cucumber, thinly sliced
A handful of fresh mint leaves
A splash of soy sauce
A couple of tablespoons of sesame oil
1 tbsp rice vinegar
A pinch of red pepper flakes
1 tbsp honey
2 cloves garlic, minced

Instructions

Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, just until tender. Tip: Stir occasionally to prevent sticking.
Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
Heat a splash of sesame oil in a pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.
In a small bowl, whisk together the soy sauce, remaining sesame oil, rice vinegar, honey, minced garlic, and red pepper flakes. This is your dressing.
In a large bowl, combine the cooked noodles, tofu, carrots, cucumber, and mint leaves. Pour the dressing over and toss gently to coat everything evenly. Tip: Let it sit for 10 minutes before serving to let the flavors meld.

Every bite of this salad is a crunch of freshness with a hint of sweetness and spice. Serve it chilled for a refreshing summer meal or pack it for a picnic.

Lemongrass Beef Rice Noodle Salad

Perfect for those sweltering summer days when you crave something light yet satisfying, this Lemongrass Beef Rice Noodle Salad is a vibrant mix of flavors and textures that’ll keep you coming back for more.

Ingredients

8 oz rice noodles
1 lb beef sirloin, thinly sliced
2 stalks lemongrass, finely chopped
2 cloves garlic, minced
a splash of fish sauce
a couple of tablespoons of soy sauce
1 tablespoon sugar
a handful of mint leaves
a handful of cilantro
1 cucumber, julienned
2 carrots, julienned
a splash of lime juice
a drizzle of olive oil

Instructions

Soak the rice noodles in hot water for about 10 minutes until soft, then drain and set aside.
In a bowl, mix the beef with lemongrass, garlic, fish sauce, soy sauce, and sugar. Let it marinate for at least 15 minutes for the flavors to meld.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the beef and cook for about 3-4 minutes until just done, stirring occasionally. Tip: Don’t overcrowd the pan to ensure the beef sears nicely.
In a large bowl, toss the noodles with the cooked beef, mint, cilantro, cucumber, and carrots. Tip: For extra crunch, add the veggies just before serving.
Finish with a splash of lime juice and give everything a good mix. Tip: Adjust the lime juice to your liking for that perfect tangy kick.

Delight in the contrast of the tender beef against the crisp veggies, all brought together by the fragrant lemongrass and zesty lime. Serve it chilled for a refreshing meal that’s as beautiful as it is delicious.

Rice Noodle Salad with Edamame and Ginger Dressing

Kickstart your meal prep with this refreshing Rice Noodle Salad with Edamame and Ginger Dressing. It’s light, packed with flavors, and super easy to whip up for those busy weeknights or a quick lunch.

Ingredients

8 oz rice noodles
1 cup shelled edamame
2 tbsp sesame oil
a splash of rice vinegar
a couple of carrots, julienned
1 tbsp freshly grated ginger
a handful of cilantro, chopped
2 tbsp soy sauce
a pinch of red pepper flakes

Instructions

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Rinse them under cold water after draining to stop the cooking and keep them from sticking.
While the noodles cook, blanch the edamame in boiling water for 2 minutes, then drain and rinse under cold water.
In a small bowl, whisk together the sesame oil, rice vinegar, grated ginger, soy sauce, and red pepper flakes for the dressing.
Toss the cooled noodles and edamame with the julienned carrots in a large bowl.
Pour the dressing over the salad and mix well to combine. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
Garnish with chopped cilantro before serving. Tip: For an extra crunch, sprinkle some toasted sesame seeds on top.

This salad is a delightful mix of textures, from the slippery noodles to the crunchy carrots and pops of edamame. The ginger dressing adds a zesty kick that makes it irresistibly fresh. Try serving it in lettuce cups for a fun, hands-on meal.

Coconut Lime Rice Noodle Salad

Ever find yourself craving something light yet satisfying, with a tropical twist? This coconut lime rice noodle salad is your answer, blending creamy coconut milk with zesty lime for a dish that’s as refreshing as it is easy to whip up.

Ingredients

8 oz rice noodles
A can of coconut milk (about 1.5 cups)
The juice of 2 limes
A couple of tablespoons of soy sauce
A splash of sesame oil
A handful of chopped cilantro
2 minced garlic cloves
A pinch of red pepper flakes
1 cup of shredded carrots
1 cup of thinly sliced cucumber

Instructions

Soak the rice noodles in hot water for about 8 minutes, until they’re soft but still a bit chewy. Drain and rinse under cold water to stop the cooking.
In a large bowl, whisk together the coconut milk, lime juice, soy sauce, sesame oil, minced garlic, and red pepper flakes. Tip: The dressing should taste balanced between creamy, tangy, and a little spicy.
Toss the drained noodles into the dressing, making sure they’re well coated. Let them sit for 5 minutes to soak up the flavors.
Add the shredded carrots, sliced cucumber, and chopped cilantro to the bowl. Gently mix everything together. Tip: For extra crunch, add the veggies just before serving.
Chill the salad in the fridge for at least 15 minutes before serving. This lets the flavors meld together beautifully.

Dig into this salad and you’ll love the contrast between the creamy noodles and the crisp veggies. Serve it in lettuce cups for a fun, hands-on meal or alongside grilled shrimp for a heartier option.

Rice Noodle Salad with Roasted Vegetables

Let’s talk about a dish that’s as vibrant as it is versatile—rice noodle salad with roasted vegetables. It’s the perfect mix of crunchy, soft, and utterly satisfying, especially when you’re craving something light yet filling.

Ingredients

8 oz rice noodles
a couple of cups of mixed vegetables (think bell peppers, zucchini, and carrots)
2 tbsp olive oil
a splash of soy sauce
1 tbsp honey
a handful of fresh basil leaves
a pinch of salt and pepper

Instructions

Preheat your oven to 400°F. Tip: Roasting at this temp gives veggies a nice char without overcooking.
Toss the mixed vegetables with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet. Tip: Don’t crowd the pan, or they’ll steam instead of roast.
Roast for 20-25 minutes until they’re tender and slightly caramelized. Tip: Stir halfway for even cooking.
While the veggies roast, cook the rice noodles according to the package, then rinse under cold water to stop the cooking.
Whisk together the remaining olive oil, soy sauce, and honey in a small bowl.
In a large bowl, combine the noodles, roasted veggies, and dressing. Toss gently to coat everything evenly.
Chiffonade the basil leaves and sprinkle them over the salad for a fresh finish.

So there you have it—a salad that’s a riot of textures, from the silky noodles to the crisp-tender veggies. Serve it chilled or at room temperature, maybe with a sprinkle of crushed peanuts for an extra crunch.

Spicy Sriracha Rice Noodle Salad

This Spicy Sriracha Rice Noodle Salad is the perfect mix of crunchy, spicy, and refreshing. You’ll love how easy it is to throw together for a quick lunch or a light dinner.

Ingredients

8 oz rice noodles
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup chopped green onions
2 tbsp Sriracha sauce
1 tbsp soy sauce
1 tbsp lime juice
1 tsp sesame oil
A splash of water
A couple of crushed peanuts for topping

Instructions

Boil a pot of water and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Don’t overcook them; they should be al dente.
While the noodles cook, mix the Sriracha, soy sauce, lime juice, and sesame oil in a small bowl. Add a splash of water to thin it out if needed.
Drain the noodles and rinse them under cold water to stop the cooking process. This keeps them from sticking together.
Toss the noodles with the shredded cabbage, carrots, cilantro, and green onions in a large bowl.
Pour the dressing over the salad and toss everything together until well coated. Tip: Use your hands for the best mix.
Top with crushed peanuts for an extra crunch. Tip: Toast the peanuts lightly for more flavor.

Here’s how it turns out: The noodles are perfectly chewy, the veggies add a fresh crunch, and the Sriracha gives it a kick that’s not too overwhelming. Serve it chilled for a refreshing twist or at room temperature if you’re in a hurry.

Rice Noodle Salad with Mango and Cashews

You’re going to love this refreshing Rice Noodle Salad with Mango and Cashews—it’s the perfect mix of sweet, tangy, and crunchy. Ideal for those days when you want something light yet satisfying.

Ingredients

8 oz rice noodles
1 ripe mango, sliced into thin strips
A handful of cashews, roughly chopped
A couple of green onions, thinly sliced
A splash of lime juice (about 2 tbsp)
A drizzle of sesame oil (about 1 tbsp)
A pinch of salt
A sprinkle of red pepper flakes (optional)

Instructions

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Stir occasionally to prevent sticking.
Drain the noodles and rinse under cold water to stop the cooking process. This keeps them from getting mushy.
In a large bowl, toss the cooled noodles with the mango strips, chopped cashews, and green onions.
Drizzle with lime juice and sesame oil, then sprinkle with salt and red pepper flakes if using. Tip: Taste as you go to adjust the flavors to your liking.
Gently mix everything together until well combined. Tip: Use your hands for the best mix without breaking the noodles.

So there you have it—a dish that’s bursting with flavors and textures. The soft noodles, juicy mango, and crunchy cashews make every bite interesting. Try serving it in lettuce cups for a fun, hands-on meal.

Rice Noodle Salad with Grilled Salmon

Wow, have you ever had one of those days where you crave something light yet satisfying? This rice noodle salad with grilled salmon is your answer—it’s fresh, flavorful, and super easy to whip up.

Ingredients

8 oz rice noodles
2 salmon fillets
A couple of cups of mixed greens
A splash of soy sauce
1 tbsp sesame oil
A handful of chopped cilantro
1 lime, juiced
A pinch of red pepper flakes
1 tbsp olive oil
Salt, just a sprinkle

Instructions

Boil a pot of water and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Rinse them under cold water after draining to stop the cooking and keep them from sticking.
While the noodles cook, heat your grill or grill pan to medium-high, about 375°F. Brush the salmon fillets with olive oil and sprinkle with salt.
Grill the salmon for about 4 minutes on each side, or until it flakes easily with a fork. Tip: Don’t flip it more than once to keep it from falling apart.
In a large bowl, toss the cooked noodles with mixed greens, soy sauce, sesame oil, lime juice, and red pepper flakes. Tip: Add the dressing bit by bit to avoid making the salad too soggy.
Flake the grilled salmon into large pieces and gently mix into the salad. Sprinkle with chopped cilantro before serving.

This dish is all about the contrast—the cool, chewy noodles against the warm, flaky salmon. Try serving it in a big, shallow bowl to show off all the colors, or pack it for a picnic if you’re feeling adventurous.

Rice Noodle Salad with Chicken and Mint

Now, imagine you’re craving something light yet satisfying, a dish that’s both refreshing and packed with flavor. This rice noodle salad with chicken and mint is your answer, perfect for those warm days when you want something quick and delicious.

Ingredients

8 oz rice noodles
2 chicken breasts
A couple of cups of fresh mint leaves
A splash of lime juice
2 tbsp fish sauce
A drizzle of honey
A handful of cherry tomatoes, halved
1 cucumber, thinly sliced
A pinch of salt
A dash of olive oil

Instructions

Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually about 3-5 minutes. Tip: Rinse them under cold water after draining to stop the cooking and keep them from sticking.
While the noodles cook, heat a dash of olive oil in a pan over medium heat. Season the chicken breasts with a pinch of salt and cook for about 6-7 minutes on each side, until fully cooked. Let them rest for a few minutes before slicing thinly.
In a large bowl, whisk together the lime juice, fish sauce, and honey until well combined. Tip: Adjust the honey to balance the tanginess to your liking.
Add the cooked noodles, sliced chicken, mint leaves, cherry tomatoes, and cucumber to the bowl with the dressing. Toss everything together gently to combine. Tip: Use your hands to toss if you’re careful, it helps distribute the dressing evenly.

Kind of amazing how this salad comes together, right? The noodles are silky, the chicken adds a hearty touch, and the mint brings a fresh burst in every bite. Try serving it in lettuce cups for a fun, hands-on meal.

Rice Noodle Salad with Pickled Vegetables

Delicious, right? That’s what you’ll be saying after trying this Rice Noodle Salad with Pickled Vegetables. It’s fresh, tangy, and just the thing for a light lunch or a side that steals the show.

Ingredients

8 oz rice noodles
2 cups of pickled vegetables (your choice, but carrots and daikon are classics)
A splash of rice vinegar
A couple of tablespoons of soy sauce
1 tbsp sesame oil
A handful of fresh cilantro, chopped
A sprinkle of sesame seeds

Instructions

Boil a pot of water and cook the rice noodles according to the package instructions, usually about 3-5 minutes. Tip: Keep an eye on them; rice noodles go from perfect to mushy fast.
Drain the noodles and rinse them under cold water to stop the cooking. This also keeps them from sticking together.
Toss the noodles with a splash of rice vinegar and a couple of tablespoons of soy sauce. The vinegar adds brightness, and the soy sauce brings depth.
Add the pickled vegetables to the noodles. If you like extra crunch, don’t drain them too well—a little pickle juice adds flavor.
Drizzle with 1 tbsp sesame oil and toss everything together. Tip: Toasted sesame oil has a stronger flavor, so use it if you’ve got it.
Garnish with chopped cilantro and a sprinkle of sesame seeds before serving. Tip: For extra color and freshness, add some thinly sliced cucumbers.

Vibrant and packed with textures, this salad is a joy to eat. The noodles are silky, the veggies crunchy, and the flavors bold. Try serving it with grilled chicken or shrimp for a complete meal.

Rice Noodle Salad with Sesame Tofu

Got a craving for something light yet satisfying? This rice noodle salad with sesame tofu is your go-to for a quick, flavorful meal that’s as easy to make as it is delicious.

Ingredients

8 oz rice noodles
14 oz firm tofu, pressed and cubed
2 tbsp sesame oil
a splash of soy sauce
a couple of garlic cloves, minced
1 tbsp honey
a handful of shredded carrots
a bunch of green onions, sliced
a sprinkle of sesame seeds

Instructions

Boil a pot of water and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Rinse them under cold water after draining to stop the cooking and keep them from sticking.
While the noodles cook, heat a tablespoon of sesame oil in a pan over medium heat. Add the tofu cubes and cook until golden on all sides, about 5 minutes. Tip: Don’t stir too often to get a nice crust.
In a small bowl, whisk together the remaining sesame oil, soy sauce, minced garlic, and honey. Tip: Adjust the honey if you like it sweeter or the soy sauce for more saltiness.
Toss the cooked noodles, tofu, shredded carrots, and green onions with the dressing until everything’s well coated.
Sprinkle sesame seeds on top before serving.

Bright, crunchy, and packed with umami, this salad is perfect on its own or as a side. Try adding a squeeze of lime for an extra zing!

Rice Noodle Salad with Peanut Butter Dressing

Ever find yourself craving something light yet satisfying, with a punch of flavor? This rice noodle salad with peanut butter dressing is your answer—quick to whip up and packed with textures that’ll keep you coming back for more.

Ingredients

8 oz rice noodles
A couple of cups of shredded carrots
A handful of chopped cilantro
A splash of lime juice
2 tbsp smooth peanut butter
A drizzle of soy sauce
A pinch of red pepper flakes
A tablespoon of honey
A clove of garlic, minced

Instructions

Boil a pot of water and cook the rice noodles according to the package instructions, usually about 3-4 minutes. Tip: Stir them occasionally to prevent sticking.
While the noodles cook, whisk together the peanut butter, soy sauce, honey, lime juice, minced garlic, and red pepper flakes in a bowl. Tip: If the dressing is too thick, add a teaspoon of warm water to loosen it up.
Drain the noodles and rinse them under cold water to stop the cooking process. This keeps them from getting mushy.
Toss the cooled noodles with the shredded carrots and chopped cilantro in a large bowl.
Pour the peanut butter dressing over the salad and mix well to coat everything evenly. Tip: Let it sit for 5 minutes before serving to let the flavors meld.

Out of the bowl, this salad is a delightful mix of chewy, crunchy, and creamy, with a dressing that’s both sweet and spicy. Try serving it with extra lime wedges on the side for an added zing.

Rice Noodle Salad with Crispy Shallots

Alright, let’s dive into making this refreshing Rice Noodle Salad with Crispy Shallots. It’s perfect for those days when you want something light yet packed with flavor.

Ingredients

8 oz rice noodles
a couple of shallots, thinly sliced
a splash of vegetable oil
2 tbsp soy sauce
1 tbsp lime juice
a handful of fresh cilantro, chopped
a pinch of sugar
a dash of chili flakes

Instructions

Soak the rice noodles in hot water for about 8 minutes, or until they’re soft but still a bit chewy. Drain and rinse under cold water to stop the cooking.
While the noodles soak, heat a splash of vegetable oil in a small pan over medium heat. Add the thinly sliced shallots and fry until golden and crispy, about 5 minutes. Keep an eye on them to prevent burning.
In a large bowl, whisk together the soy sauce, lime juice, a pinch of sugar, and a dash of chili flakes. Taste and adjust the seasoning if needed.
Add the drained noodles and chopped cilantro to the bowl with the dressing. Toss everything together until the noodles are evenly coated.
Top the salad with the crispy shallots right before serving to keep them crunchy.

So there you have it—a dish that’s all about the contrast between the soft noodles and the crispy shallots. The dressing brings a nice balance of tangy, sweet, and spicy. Try serving it with grilled shrimp or chicken for an extra protein boost.

Rice Noodle Salad with Honey Lime Dressing

Oh, hello there! If you’re anything like me, you love a good noodle salad to brighten up your lunch or dinner. I’m obsessed with the combination of crunchy veggies, soft noodles, and that perfect balance of sweet and tangy flavors. Today, I want to share with you my favorite Rice Noodle Salad with Honey Lime Dressing recipe that’s sure to become a staple in your kitchen.

Ingredients

8 oz rice noodles
a splash of vegetable oil for cooking the veggies
1 cup mixed bell peppers, sliced
2 cups shredded carrots
1 cup chopped fresh cilantro
2 tbsp honey
2 tbsp freshly squeezed lime juice
1 tsp grated ginger
salt and pepper to taste
a squeeze of fresh lime wedges for garnish (optional)

Instructions

Cook the rice noodles according to package instructions, usually around 5-7 minutes in boiling water. Drain and set aside.
In a large skillet or wok, heat about 2 tbsp of vegetable oil over medium-high heat (around 375F). Add the sliced bell peppers and cook for about 3-4 minutes on each side until tender but still crisp. Remove from the pan and set aside with the noodles.
Add another tablespoon of oil to the skillet if needed, then toss in the shredded carrots. Cook for around 5 minutes or until they start to soften, stirring frequently. This tip: Don’t overcook the veggies; you want them to retain some crunch!
In a large bowl, whisk together the honey, lime juice, and grated ginger until smooth. Taste and adjust seasoning as needed I like mine with a balance of sweet and tangy.
Add the cooked noodles, bell peppers, carrots, and chopped cilantro to the bowl with the dressing. Toss everything together until well combined, making sure the noodles are coated in that delicious honey lime sauce.
Transfer the salad to a serving platter or individual bowls and garnish with additional cilantro, if desired. This tip: Serve immediately for the best texture the noodles will start to get soggy after a while!

This Rice Noodle Salad is an absolute winner in my book! The combination of textures from the crunchy veggies, soft noodles, and fresh herbs is absolutely delightful. I love serving it as a main dish or even using it as a side for grilled meats or seafood. Give this recipe a try and let me know what you think!

Rice Noodle Salad with Spicy Almond Dressing

Bright and beautiful days like today call for a refreshing and light meal that’s easy to make. You know I’m always on the lookout for recipes that are perfect for hot summer evenings, and today’s dish is no exception!

Ingredients

1 cup rice noodles (preferably fresh or thawed)
1/2 cup mixed veggies (bell peppers, carrots, cucumber, etc.)
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
a splash of soy sauce (about 2 tablespoons)
1 tablespoon rice vinegar
a pinch of red pepper flakes (for some heat)

Instructions

Cook the rice noodles according to package instructions, usually around 5-7 minutes in boiling water. Drain and set aside.
In a blender or food processor, combine sesame oil, garlic, ginger, soy sauce, rice vinegar, and red pepper flakes. Blend until smooth, adding a bit more soy sauce if needed to achieve the right consistency.
Heat the blended dressing in a pan over medium heat for about 2-3 minutes, or until it starts to simmer slightly. This will help the flavors meld together.
In a large bowl, combine cooked noodles, mixed veggies, chopped cilantro, and sliced almonds.
Pour the warm dressing over the noodle mixture and toss everything together until well coated.
Season with salt to taste (just a pinch will do!) and serve immediately.

Tips: For an extra crunch, top your salad with toasted almonds or sesame seeds. To make it more substantial, add some cooked chicken, shrimp, or tofu. And don’t be afraid to customize the spice level to your liking just adjust the amount of red pepper flakes accordingly!

Texture and Taste

This salad is a delightful combination of textures: crunchy almonds, tender noodles, and crisp veggies all come together in perfect harmony. The spicy almond dressing adds a depth of flavor that’s both refreshing and savory. Try serving it as a side dish or light lunch I promise you’ll be hooked!

Conclusion

Welcome to our delicious roundup of 25 mouth-watering Rice Noodle Salad recipes! Whether you’re a health-conscious foodie or just looking for a quick and easy meal, this list has got you covered. Try one (or two!) today and don’t forget to share your favorites in the comments below. Pin it on Pinterest and enjoy the culinary journey!