Burmese-Inspired Rice Noodle Salad with Peanut Dressing
A refreshing and vibrant rice noodle salad tossed with crisp vegetables and a creamy, nutty peanut dressing bursting with Southeast Asian flavors. This asian-inspired salads (vegetarian) ready in about 15 minutes blends (5 oz) rice vermicelli noodles, medium carrot, julienned, medium cucumber, thinly sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 150 g (5 oz) rice vermicelli noodles
- 1 medium carrot, julienned
- 1 medium cucumber, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 3 tbsp creamy peanut butter
- 1 tbsp honey
- 1 clove garlic clove, minced
- 3 tbsp warm water
- 1 tsp sesame oil
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Soak 150 g rice vermicelli noodles in hot water for 5 minutes until soft, then drain and rinse under cold water to stop cooking. Set aside.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp soy sauce, 3 tbsp creamy peanut butter, 1 tbsp honey, 1 minced garlic clove, 3 tbsp warm water, 1 tsp sesame oil, and 1/4 tsp red chili flakes until smooth and creamy.
- Step 3: In a large mixing bowl, combine the softened noodles, 1 julienned carrot, 1 thinly sliced cucumber, 1 thinly sliced red bell pepper, and 1/4 cup fresh cilantro leaves.
- Step 4: Pour the peanut dressing over the noodle and vegetable mixture and toss gently until everything is evenly coated.
- Step 5: Sprinkle 1/4 cup chopped roasted peanuts on top for crunch and serve immediately or chilled for a refreshing meal.
Frequently asked questions
How long does Burmese-Inspired Rice Noodle Salad with Peanut Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Burmese-Inspired Rice Noodle Salad with Peanut Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Burmese-Inspired Rice Noodle Salad with Peanut Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese-Inspired Rice Noodle Salad with Peanut Dressing for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Burmese-Inspired Rice Noodle Salad with Peanut Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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