Tea Leaf Noodle Salad with Roasted Peanuts and Lime

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A refreshing Burmese salad featuring fermented tea leaves, crisp rice noodles, and a tangy lime dressing that balances earthy and bright flavors. This Asian-inspired salad recipe (vegetarian, gluten-free), ready in about 33 minutes, pairs dried tea leaves, rice noodles, peanuts 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 480 calories and feeds 2, 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.

Ingredients

• 1/2 cup dried tea leaves
• 6 oz rice noodles
• 1/4 cup peanuts
• 2 lime
• 1/4 cup red onion
• 2 cloves garlic
• 1 tbsp coconut oil
• 1 tbsp fish sauce
• 1 tsp palm sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat coconut oil in a small skillet over medium heat and toast peanuts until golden brown, about 3 minutes; transfer to a plate and cool.
2. Step 2: Bring a pot of salted water to a boil, add rice noodles, and cook for 6 minutes until tender; drain and rinse under cold water.
3. Step 3: Finely mince garlic and red onion, then combine with dried tea leaves in a bowl.
4. Step 4: Squeeze juice from 1 lime over the tea leaf mixture, add fish sauce and palm sugar, and toss until sugar dissolves.
5. Step 5: Add cooked noodles and toasted peanuts to the bowl, toss gently until evenly coated, and squeeze remaining lime half over top.