Burmese-Inspired Rice Noodle Salad with Peanut Dressing

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 salad recipe (vegetarian), ready in about 15 minutes, pairs rice vermicelli noodles, carrot, julienned, cucumber, thinly sliced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 15 min Serves 3 Asian cuisine 350 cal/serving

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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 garlic clove, minced
3 tbsp warm water
1 tsp sesame oil
1/4 tsp (optional) red chili flakes

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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.