Light and tender rice noodles coated with a soy-tahini dressing and packed with fresh veggies.
I love noodles. But I love noodles with soy sauce and tahini (combined or separately). There’s just something about the flavor of this type of food that I absolutely crave and love. This rice noodle salad was inspired by wanted to make something quick and delicious with my leftover rice noodles. Thus, this recipe was created and it’s really so, so good. Perfect for picnics? Of course! Perfect for potluck dinners? Absolutely! Perfect for a packed lunch? Certainly! Perfect for anytime? Yep, without a doubt.
Here’s the recipe:
Soy Tahini Rice Noodle Salad
- 1.5 c rice noodles (pre-cooked)
- 2 scallions (chopped)
- 1 small carrot (peeled & shredded)
- 1/4 c fresh parsley (chopped)
- 1/2 small red bell pepper (chopped)
For the dressing:
- 1 T tahini
- 1 T sesame oil
- 1.5 T soy sauce
- 1/2 T rice wine vinegar
To make the dressing: pour all of the ingredients in a bowl and whisk until smooth and well incorporated.
Add all of the veggies to the dressing and stir well.
Place the rice noodles in a large bowl.
Pour over the veggies and the dressing and toss well to insure that the noodles are well coated.
Serve & Enjoy immediately or pop in the fridge for later. Sooo good.
*Note: This recipe makes one (1) big salad or two (2) small salads.
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