John Myers
Asian Rice Ribbon Noodle Salad
The perfect asian rice ribbon noodle salad recipe with a picture and simple step-by-step instructions.
Salad dressing:
- 70 g Carrots
- 70 g Spring onions
- 70 g Red peppers
- 1 tbsp Sesame oil light
- 70 g Bamboo donated (from the glass)
- 120 g China vegetable mix from the glass
- 1 cm Freshly grated ginger
- 0,5 Garlic clove grated
- 2 tbsp Sesame oil light
- 1 tbsp Toasted sesame oil
- 2 tbsp Chili Carlic sauce hot
- 5 tbsp Sweet plum sauce
- 2 tbsp Soy sauce light
- 5 tbsp Soy sauce dark
- Salt
- 4 tbsp Rice vinegar
- Possibly some rice wine
- Peel the carrots and cut into fine strips. Clean the spring onions and cut into thin rings. Cut the peppers into very small cubes.
- Pour boiling water over the rice ribbon noodles and let them steep (according to the instructions on the package), then drain and have them ready.
- Heat 1 tbsp light sesame oil in a larger pan and briefly toss carrot strips, spring onions and diced paprika in them. Add the bamboo and Chinese vegetable mix, grate in the garlic and ginger and mix everything well. Take off the stove.
- Mix all ingredients for the sauce well. Put the pasta, vegetables and sauce together and let it steep for at least 5 hours. If the marinade has been soaked up by the noodles, stir in some rice wine before serving.
- This rice and ribbon noodle salad can also be served very well as a hot noodle side dish with shrimps or the like. We had Asian ribs with it.
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