Ingredients
Gather your ingredients, and let’s bring this dish to life. Here’s what you’ll need:
- 8 ounces of rice noodles
- 1 cup shredded carrots
- 1 cup sliced bell peppers (any color you prefer)
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup thinly sliced red onion
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (optional for depth of flavor)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 red chili, thinly sliced (adjust to taste)
Feel free to substitute vegetables based on what you have on hand or your personal taste. The beauty of this salad lies in its adaptability, much like the meals my family made to suit everyone’s palate.
Instructions
Let’s break down the process into simple, actionable steps:
- Start by boiling a pot of water and cook the rice noodles according to the package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the shredded carrots, sliced bell peppers, chopped cilantro, and sliced red onion.
- In a small bowl, whisk together soy sauce, lime juice, fish sauce (if using), brown sugar, sesame oil, and sliced red chili. Adjust seasoning to taste.
- Add the cooked rice noodles to the vegetable mixture and pour the dressing over the top. Toss gently to combine, ensuring all noodles and veggies are coated in the flavorful dressing.
- Sprinkle chopped peanuts over the top for a delightful crunch before serving.
Cooking with my abuela taught me the importance of tasting as you go. Feel free to adjust the dressings according to your preferences, just like she would with her cherished recipes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International