Skip to main content

Asian Rice Noodle Salad

4.7

(17)

Image may contain Plant Food Produce Vegetable and Sprout
Photo by Lindsey Rose Johnson

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Read More
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.