Sesame Rice Noodle Salad

As you’re heading off to a weekend filled with backyard barbecues and pool parties, consider this salad as a solution to the “bring a dish to share” conundrum. It’s light and refreshing, but somehow still manages to be substantial and filling. And when the temperatures soar, a cold noodle salad can really cool you off.

The Asian flavors in this one are familiar enough to be appealing even to children, but they’re still a nice change of pace from the typical barbecue fare. To make this a main dish, you might add some nuts or cooked shrimp but if you’re just looking for a great side dish, then look no further

Sesame Rice Noodle Salad

serves: 4


8 oz. package brown rice noodles (angel hair found in Asian section)

1/2 cup water

1/4 cup fish sauce

3 tablespoons fresh lime juice (from 2-3 limes)

2 tablespoons packed light-brown sugar

2 tablespoons toasted sesame oil

1 garlic clove, minced

1/2 red bell pepper, finely diced

1 medium carrot, julienned

4 green onions, white and some green parts, thinly sliced

4 large leaves Boston or Bibb lettuce, thinly sliced

1/4 cup fresh mint, rough chopped

1/4 cup fresh basil, rough chopped

1 tablespoon toasted sesame seeds


1. Cook brown rice noodles according to package directions. Rinse under cold water and drain well.

2. In a small bowl combine water, fish sauce, lime juice, and brown sugar. Whisk in toasted sesame oil.

3. Toss noodles with garlic, red pepper, green onions, lettuce, carrot, and fresh herbs.

4. Pour sauce over noodles and sprinkle with sesame seeds. Toss well to combine and serve.

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