Rice Noodle Salad

A light salad that can be a tasty meal in 10 minutes.

A simple combination of vegetables served with rice noodles to make a quick meal. Rice noodles are suitable for Gluten Free and Fodmap diets and are lighter in texture than the wheat-based noodles you may be more familiar with.

This salad is interesting with a flavour combination that has a Thai influence. Add nuts, tofu, cooked prawns or chicken and it is a whole meal.

Diets for which Rice Noodle Salad is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat,


Preparation: 10 mins | Cooking: 5 mins | Serves: 2-4

100 gm dried rice noodles
6 radishes
1/2 red pepper
1/2 red onion or 3 spring onions (optional)*
1 carrot, medium
1/2 cucumber**
1/2 cup coriander leaves, chopped***
1 tbsp sesame oil (or peanut oil)
2 tbsp lime juice
2 tbsp sweet chilli sauce
1 tbsp tamari****
1/4 cup shallot (optional)*
2 tsp vegetable oil
1/4 cup peanuts or cashew nuts


BOIL water, add the rice noodles and cook for 5 minutes.***** (Check cooking instructions because cooking requirements vary).
DRAIN the noodles and refresh under cold water.
SLICE finely the radish, red pepper and red onion (if including).
PEEL carrot and coarsely grate.
SLICE cucumber into small pieces.
CHOP finely the herbs.
MIX together the herbs, sesame oil, lime juice, sweet chilli sauce, and tamari.
SLICE the shallots.
FRY the shallots.
TOSS noodles and vegetables (not the shallots) and dressing when ready to serve.
TOP with nuts and shallots.


– Add nuts, tofu, egg, chicken or prawns to include protein in this meal.


* Onion and shallots not suitable for Fodmap and do not cook for Raw diet.
** A varied selection of vegetables of your choice for this salad, try bok choy or celery.
*** Basil and mint are also good with this combination of flavours.
**** Tamari for Gluten Free, soya for other diets and you can add fish sauce for non Vegetarian and Vegan guests.
***** For Raw diet soak the noodles in warm water.

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