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Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I show you my light Rice Noodle Salad Recipe.
The Asian salad gets along completely without animal and gluten. It sounds healthy and tastes wonderful at the same time.
Modern nutrition is important for me. Since I personally have a lot to do with gluten intolerance, the more so.
Many people work 8 to 9 hours a day and beyond in sedentary jobs. The lack of exercise has an effect on calorie consumption and intestinal activity: All in all, we are becoming slower!
But we can do something for ourselves! In addition to sport and exercise, we can also reduce the size of our meals and ensure good digestibility.
Vegetables and rice are not only IDEAL for a diet but for every occasion!
Eating healthy and light and exercising more often will help us in our everyday life and give more life energy.
The preparation of rice noodle salad is quick and easy. I wish you a lot of fun cooking and a good appetite!
Table of Contents
- 1. Recipe Rice Noodle Salad
- 2. Nutritional Values
- 3. Preparation Tips Rice Noodle Salad
- 4. Season Variants Tip for the Rice Noodle Salad
- 5. Tips for Rice Noodle Salad Marinade and Dressing
- 6. Decoration and Topping Ideas for Rice Noodle Salad
- 7. More Matching Ideas
1. Recipe Rice Noodle Salad
Below is the recipe for the balance of body and soul.
You will find my easy to follow step by step instructions with exact quantities of ingredients and photos.
I wish you good luck and a good appetite!
Rice Noodle Salad
Cooked, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 382
Total Time 30 Min.
Preparation Time 20 Min.
Cook Time 10 Min.
Simple tutorial to prepare rice noodle salad.
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Ingredients
| Ingredients for Rice Noodle Salad | ||
| 200 | g | rice noodles (I prefer the spaghetti-like rice noodles. ) |
| 6 | bars | green asparagus |
| 4 | pc | Pak Choi |
| 8 | pc | sh*take mushrooms |
| 1 | pc | Zucchini (I’ll have a medium zucchini.) |
| 4 | tbs | Rapeseed oil |
| Dressing | ||
| 1 | pc | clove of garlic (finely chopped) |
| 3 | tbs | rice vinegar |
| 2 | tsp | brown sugar |
| 1 | tbs | sesam oil |
| 1 | tbs | Rapeseed oil |
| 1 | tsp | Soy sauce |
| 3 | tbs | Water |
| black pepper | ||
| chili flakes | ||
| Topping | ||
| 1 | tbs | Sesam |
| 2 | stems | Coriander |
Instruction
Prepare Noodles
Bring a pot of water to the boil and season with salt.
Cook the rice noodles according to the instructions on the packaging and quench with cold water.
Prepare vegetables
Clean Pak Choi, halve and cook in boiling water for 3-5 minutes until al dente.
Drain and rinse with cold water.
Prepare asparagus
Clean and halve the green asparagus and cook in boiling water for 3-5 minutes until al dente.
Drain and rinse with cold water.
Prepare zucchini
Clean and quarter the courgettes and cut into slices.
Roast the zucchini pieces with some oil in a pan.
Prepare mushrooms
Clean the sh*take mushrooms, cut into slices and roast in a pan with some oil.
Vegetable ready
Bring the vegetable ingredients together.
Provide vegetables
Mix the vegetable ingredients.
Prepare dressing
Prepare the salad dressing:
–> Mix rice vinegar,
–> sesame oil,
–> water,
–> soy sauce, sugar,
–> chilli flakes and pepper as well as
–> 1/2 very finely diced garlic clove and
–> rapeseed oil to a dressing.
Arrange and serve
Make rice noodles in a bowl. Add the prepared vegetables.
Add the dressing by the spoonful according to taste.
Top with coriander and sesame seeds. Enjoy your meal!
Video
Courses
Cousine
Keyword
2. Nutritional Values
3. Preparation Tips Rice Noodle Salad
For a great rice noodle salad, prepare the noodles, vegetables and dressing separately. Later, just before serving, combine the ingredients and dress the plate.
Cooking and processing rice noodles correctly
In general, follow the instructions on the package. Most noodles of this type you put in hot water on the stove, wait a short time and then cook the noodles a few minutes until the desired degree of cooking.
Stay on the stove while cooking the pasta, keep tasting so that the pasta finds the right consistency on the plate.
Prepare Noodles Tip from Chef Thomas Sixt
When I’m not cooking or running out of time, I like to go out for Vietnamese food.
Vietnamese rice noodles are offered as flat ribbon noodles “Pho Xao”. They are usually fried or added to soup.
The spaghetti-like “bun” also go into the soup in this country’s cuisine.
Rice noodles are also popular in Indonesia, Thailand, China and Japan.
After cooking, rinse rice noodles under clear water!
Noodle does not stick Tip from Chef Thomas Sixt
With the rice noodle preparation I rinse the noodles after cooking under cold water. So they don’t stick together. Then they can be used for frying, in soups or salads.
4. Season Variants Tip for the Rice Noodle Salad
In order to shine with a great presentation of the salad, we rely on a great harmonious color play of the ingredients.
That’s where a lot of “green” comes into play with my white rice noodles:
- Pak Choi,
- Green asparagus,
- Zucchini,
- sh*take mushrooms…
If you like, you can vary with the vegetables. Also suitable would be: sugar peas, Chinese cabbage, chard, spinach, spring onions, mini cucumbers, oysters, mushrooms, morels…
The table shows you a few more options for vegetables to rice noodles depending on the season.
| Season | Vegetables |
|---|---|
| Spring | mushrooms, asparagus, morels, artichokes, green beans, peas, fennel |
| Summer | eggplant, artichoke, green beans, peas, leek, mushrooms, chanterelles, porcini mushrooms, onions, pak choi, spinach, chard |
| Autumn | pumpkin, carrot, cabbage, leek, leek, mushroom, chanterelles, truffles, savoy cabbage, small green cucumbers, oyster mushrooms, herb mushrooms |
| Winter | carrot, cabbage, leek, leek, mushroom, truffle, oyster mushrooms |
Some vegetables you should fry like onions and mushrooms. Other tender vegetables should be boiled or blanched briefly. You can find my detailed description of my preparation in the recipe section below.
5. Tips for Rice Noodle Salad Marinade and Dressing
We tickle your taste buds sweet-sour and slightly spicy through our light dressing.
I recommend you for your dressing:
Rice vinegar -> alternatives would be white wine vinegar or sushi vinegar
Sugar -> white, raw cane sugar or palm sugar
Sesame oil -> alternatives are walnut oil, wild garlic oil, garlic oil
Rapeseed oil -> alternatives are sunflower oil or safflower oil
Chili flakes -> you can replace with cayenne pepper or fresh chili
Salt or soy sauce -> Authentic alternative would be fish sauce
Pepper -> Black or white flatters our European taste buds 🙂
You can make a classic nuoc mam sauce to go with this salad.
6. Decoration and Topping Ideas for Rice Noodle Salad
Pumpkin seeds and some fresh cilantro are a variation for decoration a fine flavorful match. Other ideas for additions:
- Roasted cashews or peanuts
- Sesame seeds or sesame furikake
- Fresh parsley or Thai basil
- Pomegranate seeds or goji berries
- Fried shrimps
- Fried tofu or tofu with sesame crust
7. More Matching Ideas
Comments, Cooking Questions and Answers
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