Do you love white rice noodles, but wish there was a healthier option? Well, look no further than your local health food store where you can pick up some brown rice noodles instead! They’re made entirely with whole-grain brown rice (so they’re naturally gluten-free) and best of all, they taste just as incredible. Prepared with loads of colorful cruciferous vegetables and some fresh herbs, this creative recipe will take you off the beaten path, away from your usual salad suspects. Top it off with a homemade sesame-ginger dressing and you’ve got yourself a healthy, may we say impressive, meal.
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Thai Rice Noodle Salad Recipe
Serves 4
Prep time: 15 minutes
Cook time: 1 minute
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Ingredients
For the salad:
1 8oz package thin brown rice noodles
1 cup sugar snap peas
1 cup chopped baby bok choy
1 cup broccoli florets
1 cup thinly sliced bell peppers
1/2 cup loosely packed Thai basil leaves
1/2 cup loosely packed fresh cilantro leaves
1/4 cup chopped scallions (white and green parts)
2 tablespoons sesame seeds
For the Dressing:
1/4 cup rice vinegar
1/4 cup maple syrup
1/4 cup wheat-free tamari
1/4 cup untoasted sesame oil
3 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 teaspoon red chili flakes
Preparation
- Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
- Bring a large pot of water to a boil. Add the rice noodles, sugar snap peas, bok choy and broccoli florets. Boil for 1 minute. Strain and rinse under cold water. Drain as much water from the noodles and vegetables as possible. Add the noodles and vegetables to a large bowl.
- Add the dressing to the bowl of noodles. Add the sliced bell peppers, Thai basil, cilantro, scallions and sesame seeds. Toss well to combine and let sit for at least 15 minutes before serving so the noodles can soak up the dressing.
For more recipes from Renee, visit nourishtheroots.com and follow her on Facebook.