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- 8 oz rice noodles - 1 cup shredded carrots - 1 bell pepper (any color), thinly sliced - 1 cup edamame (shelled) - 1 small cucumber, julienned - 2 green onions, chopped - ½ cup chopped fresh cilantro - ½ cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - Salt and pepper to taste The main part of this salad is the rice noodles. They cook fast and soak up flavors well. Fresh vegetables add crunch and color. Carrots, bell peppers, edamame, and cucumbers bring brightness to the dish. You can choose any bell pepper color, so feel free to mix it up! - ¼ cup sesame seeds - Fresh cilantro I love to add sesame seeds for a nutty touch. They also add a nice crunch. Fresh cilantro brightens the salad and gives it a fresh taste. You can add more or less based on your liking. {{ingredient_image_1}} Start by boiling water in a large pot. Use enough water to fully cover the noodles. Once the water boils, add the rice noodles. Cook them for about 4-6 minutes. Stir them often to avoid sticking. When they are soft, drain the noodles. Rinse them under cold water to stop the cooking. This step keeps the noodles from getting mushy. Set the noodles aside for later. While the noodles cook, prepare your vegetables. Shred the carrots into thin strips. Slice the bell pepper into thin pieces as well. Julienne the cucumber into long, thin strips. Chop the green onions and cilantro finely. Using fresh ingredients makes a big difference. They add crunch and flavor to your salad. In a small bowl, gather your dressing ingredients. Combine sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Use a whisk to mix them well. Make sure everything blends together nicely. This dressing will bring the salad to life. In a large mixing bowl, add the cooled noodles. Then, add the shredded carrots, sliced bell pepper, edamame, julienned cucumber, green onions, and chopped cilantro. Pour the dressing over the noodle mixture. Toss everything gently to coat all the ingredients. This ensures every bite is tasty. Season with salt and pepper to your liking. Finally, sprinkle sesame seeds on top and toss again. Chilling the salad can enhance the flavors. I recommend letting it sit in the fridge for about 20-30 minutes. This time allows the ingredients to meld together. If you are in a hurry, you can skip this step. However, chilled salad tastes even better! - Alternate noodles: If you can't find rice noodles, try soba or whole wheat noodles. They offer a nice texture and blend well with the sauce. - Vegetable swaps: You can use any vegetables you like. Try bell peppers, snap peas, or even shredded cabbage for crunch. - Adding spice: Want more heat? Add chili flakes or sriracha to your dressing. Start with a small amount and adjust to your taste. - Balancing flavors: If the salad is too sweet, add a bit more soy sauce or rice vinegar. This helps balance the sweetness and brings out all the flavors. - Presentation ideas: Serve in a big bowl or on individual plates. Add extra sesame seeds and cilantro on top for color. - Pairing with other dishes: This salad pairs well with grilled chicken or shrimp. The fresh flavors complement savory proteins nicely. Pro Tips Use Fresh Veggies: For the best flavor and crunch, opt for fresh, in-season vegetables. They will enhance the taste and texture of your salad. Adjust the Spice Level: If you prefer a spicier salad, add some chopped fresh chili or a dash of sriracha to the dressing for an extra kick. Customize Your Proteins: Feel free to add protein like grilled chicken, shrimp, or tofu to make this salad a complete meal. Prep Ahead: You can prepare the dressing and chop the vegetables ahead of time. Just combine everything right before serving for maximum freshness. {{image_2}} You can make Sweet Chili Sesame Noodle Salad even better by adding protein. - Chicken: Grilled or shredded chicken works great. Cook it simply with salt and pepper. Then, mix it in with the salad for a hearty touch. - Tofu: For a plant-based option, use tofu. Press and cube the tofu, then pan-fry it until golden. Toss it in with the noodles for a tasty twist. If you need a gluten-free dish, you have some easy swaps. - Rice Noodles: These noodles are naturally gluten-free. They are perfect for this salad. - Soy Sauce: Use tamari instead of regular soy sauce. Tamari is gluten-free and has a rich flavor. To make this dish vegan, small changes will work. - Dairy-Free Modifications: This salad is already dairy-free! Just ensure that all sauces, like sweet chili sauce, are vegan. Check the labels to confirm. These variations let you customize your Sweet Chili Sesame Noodle Salad. Enjoy making it your own! To keep your Sweet Chili Sesame Noodle Salad fresh, store it in the fridge. Use an airtight container to prevent moisture loss and keep flavors intact. Make sure the salad cools to room temperature before sealing. This keeps the veggies crisp and the noodles tasty. For best results, enjoy the salad within three days. After that, the ingredients may lose their crunch and flavor. If you have extra dressing, store it separately. This helps keep the salad from getting soggy. While this salad is great cold, you can warm it up if you prefer. Place the salad in a microwave-safe dish. Heat it for about 30 seconds to 1 minute. Stir halfway through to ensure even warming. If you want to avoid losing the crispness of the veggies, consider a quick sauté in a pan. Just add a splash of water and toss over medium heat for a few minutes. This way, you get a warm, flavorful dish without sacrificing texture. Yes, you can make this salad ahead of time. I suggest making it a few hours before you serve it. This gives the flavors time to blend. Just keep it in the fridge until you are ready to eat. Absolutely! This salad is great for meal prep. You can store it in airtight containers. Just leave out the sesame seeds until you're ready to eat. This keeps them crunchy. There are many ways to personalize this salad. You can add cooked chicken, tofu, or shrimp for protein. Want more crunch? Try adding chopped nuts or seeds. If you like spice, add some sliced jalapeños or chili flakes. Adjust the veggies to your taste, too! In this blog post, I shared how to make a Sweet Chili Sesame Noodle Salad. We covered main ingredients like rice noodles and fresh veggies, plus sauce recipes. You learned step-by-step cooking tips, garnish ideas, and variations to suit different diets. Remember, fresh ingredients make the biggest difference. Feel free to tweak flavors and try new protein options. Your salad can be a fun project, easy to prepare, and a tasty way to please anyone at your table. Enjoy making it your own!

Sweet Chili Sesame Noodle Salad

A refreshing and flavorful noodle salad with a sweet chili dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 bell pepper thinly sliced (any color)
  • 1 cup edamame (shelled)
  • 1 small cucumber, julienned
  • 2 green onions chopped
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup sesame seeds
  • 0.5 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • to taste salt and pepper

Instructions
 

  • Start by boiling water in a large pot. Once boiling, add the rice noodles and cook according to package instructions (typically 4-6 minutes). Once cooked, drain and rinse under cold water to stop further cooking. Set aside.
  • While the noodles are cooking, prepare the vegetables: shred the carrots, slice the bell pepper, julienne the cucumber, and chop the green onions and cilantro.
  • In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil until fully combined.
  • In a large mixing bowl, combine the cooled rice noodles, shredded carrots, sliced bell pepper, edamame, julienned cucumber, green onions, and chopped cilantro.
  • Pour the dressing over the noodle mixture and toss gently to coat all the ingredients evenly. Season with salt and pepper to taste.
  • Sprinkle sesame seeds over the top and toss gently again to distribute.
  • For optimal flavor, let the salad sit in the refrigerator for about 20-30 minutes before serving to allow the flavors to meld.

Notes

For optimal flavor, let the salad sit in the refrigerator for about 20-30 minutes before serving.
Keyword noodle salad, quick meal, vegetarian