Rice noodle salads

Warm rice noodle salad with canned squid

rice noodles – 250g; shellfish (canned) – 2 jars; pickled cucumbers – 100g; greenish olives – 100g; onion – 1 pc.; garlic – 1 clove; carrots – 1 pc.; vegetable oil; fresh herbs (parsley) - to taste; salt - to taste; paprika

Salad with funchose, vegetables and egg pancakes

glass rice noodles – 50g; cucumber – 1 pc.; carrots – 1 pc. (large); testicle – 3 pcs.; lemon (juice) – 1 tbsp; soy sauce – 5 tbsp; ground dark pepper - to taste; salt - to taste; sesame - to taste; vegetable oil – 3 tbsp.

Special salad with funchose

funchose – 130u; sweet bell pepper – 2 pcs.; cucumber – 2 pcs.; carrots – 200g; onions – 2 pcs.; garlic – 3 cloves; vegetable oil – 30 ml; spices for funchose – 1.5 tsp; soy sauce – 40 ml; table vinegar (9%) – 2 tbsp; greens - according to VK

Salad with squid and rice noodles

clam (small carcass), rice noodles, cucumber (large), garlic, green onions, spices, salt.

section: Squid salads

Vegetable salad with oriental noodles

green onions, thick rice noodles, tomatoes, carrots, snow peas, corn on the cob (canned, without water), bean sprouts, roasted peanuts, sesame oil, olive oil, white rice vinegar, sugar, reddish chili, coria.

section: Pasta salads

Thai noodle salad

rice noodles, vegetable oil, garlic (chopped), onion (medium, thinly sliced), vegetable broth, green onions, Brussels sprouts (canned), peanut butter, coconut milk (low-fat), lettuce greens, coriander.

section: Pasta salads, Thai cuisine

Salad “Fen su” from narrow rice noodles

rice noodles, bell pepper (pulp), cucumber (pulp), kikurage mushrooms (boiled), beef (marbled), vegetable oil (for frying), vegetable oil, mirin, sake, soy sauce, vegetable oil, garlic, rice vinegar ( mitsukan), p.

section: Pasta salads

Funchose salad with sesame oil

rice noodles (funchose), shrimp (peeled), sweet pepper (reddish), carrots (small), vegetable oil, sesame oil, sesame seeds, garlic, green onions, soy sauce, parsley (chopped greens).

Seaweed salad with rice noodles

sea cabbage (canned), rice noodles, soy sauce, sesame seeds, vegetable oil, garlic, parsley (greens).

section: Seaweed salads

Rice noodle salad with cucumbers and herbs

rice noodles, cucumber, green lettuce, cilantro (greens), soy sauce, olive oil, rice vinegar.

section: Pasta salads

Salad with rice noodles, sweet shrimp and avocado

shrimp, rice noodles, avocado, capers, bell pepper (yellowish), sesame seeds, balsamic vinegar, soy sauce, orange juice (squeezed), orange zest, egg, milk, wheat flour, salt.

section: Shrimp salads, Pasta salads

Mushrooms in breadcrumbs, with rice noodles and frisee salad

champignons, bay leaf, dark peppercorns, cloves, onions, fork salad (frise), rice noodles, flour, breadcrumbs, vegetable oil, salt, pepper, cream (33%), olive mayonnaise, soy sauce, garlic , P.

section: Fried mushrooms

Rice noodles with shrimp

rice noodles (funchose), bell pepper (reddish), onion, shrimp (boiled, peeled), soy sauce, sesame oil, lemon juice, curry powder, garlic, cilantro (greens).

section: Rice noodles

Rice noodle salad with beef and pepper

rice noodles, beef (fillet), reddish pepper, leek (narrow stem), reddish chili, coriander, peanut oil, chicken broth, sugar, lemon juice, salt.

section: Pasta salads, Beef and veal salads

Funchose salad with meat

rice noodles, boiled meat, egg, Korean radish, carrots, mayonnaise.

section: Meat salads

Vietnamese funchose salad

garlic, cilantro (chopped), chili pepper (hot), sugar, lime juice, fish sauce, funchose (rice noodles), carrots (straws), cucumber (diced), mint (chopped), lettuce, peanuts (chopped), mint (for decoration).

section: Pasta salads

Tuna and rice noodle salad

tuna (canned, in its juice), rice noodles, bell peppers (reddish), bell peppers (greenish), garlic, parsley, dill, green onions, ginger (fresh root), white wine vinegar, soy sauce, sesame oil.

section: Canned tuna salads, Pasta salads

Seafood and fennel salad

olive oil, white wine vinegar, anchovies (in oil), sugar, parsley (chopped greens), salt, dark pepper (ground), lettuce, onions, fennel, seafood (shrimp, mussels, rings, squid), anchovies ( in oil, drain), pepper.

section: Shrimp salads, Seafood salads

Rice noodle salad with daikon and carrots

rice noodles, carrots, daikon, parsley (greens), garlic, apple vinegar, soy sauce, vegetable oil, sugar, pepper, salt.

Warm salad with shrimp, pineapple and rice noodles

garlic, shrimp, green lettuce, bell pepper, pineapple (canned in rings), cherry tomatoes, olive oil, soy sauce, sesame seeds, rice noodles, Thai hot sauce, salt, dark pepper (ground).

section: Shrimp salads, Pasta salads

Vietnamese vegetable rice noodle salad with tofu

tofu, soy sauce, rice noodles (narrow), cucumber, bell pepper (reddish), onion (reddish), carrots, mint (leaves), peanuts, mint, water (warm), honey or agave syrup, garlic sauce, soy sauce, co.

section: Vietnamese cuisine, Pasta salads

Rice noodle salads, photo recipes step by step

Chicken and rice noodle salad

Ingredients:

Rice noodles - 30 g;
Tomatoes - 2 pieces;
Sweet pepper - 1 piece;
Chicken fillet - 200 g;
Champignons - 100 g;
Onion - 1 piece;
Soy sauce - 2 tbsp;
Green onions - 15 g;
Salt - to taste;
Pepper - to taste;
Dry garlic - to taste.

How to cook:

Prepare rice noodles according to package instructions.

Peel the onion and cut into half rings. Cut the chicken fillet into strips.

Wash the mushrooms and cut into slices.

Heat the oil in a frying pan and add the chicken, onions and mushrooms - fry for 10 minutes, add soy sauce and spices.
Transfer the finished rice noodles to a deep plate.

Cut the tomatoes into slices and add to the noodles.

Next add sweet pepper, cut into strips.

Finely chop the green onion and add to the salad, add salt and pepper to taste.
Stir everything and serve. Bon appetit!

Salad with rice noodles and vegetables

Ingredients:

tofu - 450 G;
salt - To taste;
rice noodles - 240 G;
fresh ginger - 1/2 piece;
garlic - 4 cloves;
soy sauce - 3 tbsp. spoons;
coffee sugar - 2 teaspoons;
rice vinegar - 3 tbsp. spoons;
sesame oil - 1 tbsp. spoon;
chili garlic sauce - To taste (optional);
medium cucumber - 1 piece;
reddish bell pepper - 1 piece;
green onions - 2 pieces (only greenish parts).

How to prepare “Salad with rice noodles and vegetables”

1. Heat olive oil in a medium skillet over medium heat. Cut the tofu lengthwise into 1 cm wide pieces and dry on a kitchen towel. Place the tofu in a frying pan with oil and fry for 4-6 minutes until the tofu is lightly browned on the bottom. Turn the tofu over and fry the other side until browned. Place the tofu on a cutting board and cut into small cubes.

2. In a large saucepan, bring water to a boil. Add a huge pinch of salt and rice noodles. Cook until done according to directions on the package. Drain and wash the rice noodles.

3. Peel and finely chop the ginger.
Finely chop the garlic. Chop the cucumber, bell pepper, green onion and cilantro. In a large bowl, stir together peanut butter, soy sauce, ginger, garlic, sugar, rice vinegar, sesame oil, warm water and chili garlic sauce (if using) until smooth. 4. Place tofu in the prepared sauce, add cucumber, bell pepper, a little green onion and cilantro, stir. Sprinkle the remaining green onions over the salad and serve.

Thai Chicken and Rice Noodle Salad

We will need:

2 chicken fillets;
2 onions;
1 reddish onion;
1 carrot;
1 bunch of cilantro;
200 g rice noodles;
40 g vegetable oil.

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juice of 3 lemons;
2 chili peppers;
3 cloves of garlic;
2 tsp. Sahara;
6 tbsp. l. fish sauce;
50 g peanuts.

Step-by-step recipe description

Step 1

Prepare rice noodles according to the instructions on the package (usually just pour boiling water over them for a few minutes), then wash the noodles under cool water, strain and set aside.

Step 2

Heat 2-3 tbsp in a frying pan. l. vegetable (for example, coconut) oil.

Step 3

Cut the chicken into long strips, add salt and pepper and fry in a pan for about 5 minutes. Add snow-white onion cut into half rings. Fry for another 2 minutes and then remove from heat.

Step 4

Prepare the sauce: combine crushed garlic, fish sauce, lemon juice and crushed chili pepper. Place the sauce in the refrigerator.

Step 5

In a large bowl, mix rice noodles, grated carrots, chicken fried with onions, red onion cut into half rings, peanuts and chopped cilantro. Stir and refrigerate for 20 minutes.

Step 6

Serve in portions, serve the sauce separately so that everyone can add the amount they need to the salad.

Step 7

A special and very tasty Thai-style salad is ready! Bon appetit!

Production option with Korean carrots

You can pickle carrots in Korean without the help of others. If there is no time for this, the finished product is used, which is sold on the market, in hypermarkets.

For 4 servings you need:

noodles – 200 g;
carrots (ready) in Korean – 270 g;
Crimean red onion – 1 head;
clove of garlic;
chili pod;
hot reddish pepper + ground black pepper – a pinch;
cilantro with 3-4 sprigs of dill - 1 bunch;
2 tbsp. l. olive oil;
3 sea salt crystals.

Recipe:

Funchoza is not boiled, but steamed in boiling water for 7 minutes. The noodles should become soft, but retain their elasticity.
Onions are peeled and washed. Cut into thin rings.
Garlic is crushed using the convenient method.
The freshest chili pod is cleared of seeds and cut into small thin rings.
Cilantro and dill are washed, dried, and finely chopped.
Vegetables and greens are combined. Drizzle with oil and season with ground hot pepper and black pepper.
Rice noodles are drained in a colander. Cool slightly and combine with vegetables.
Korean carrots are dumped into the salad and mixed well.

If the dish is not spicy and salty enough, add a couple of grains of sea salt and dry pepper. The salad is allowed to brew for 10 minutes and served.

Warm rice noodle salad with vegetables and mussels

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Noodles 200 g
Vegetables 250 g
Mussels 300 g
Vegetable oil for frying
Salt to taste
Garlic 5-6 teeth.
Tomato sauce 2-3 tbsp.
Mix of peppers to taste

Will be useful for you : 20-30 minutes
Geography of the dish : Mediterranean
Main Ingredient : Noodles
Type of dish : Dinner

We use wide rice noodles for this dish.

Finely chop the garlic

Place the garlic in hot vegetable oil and drop the mussels in a couple of seconds. Fry them for 2-3 minutes and transfer to a plate, leave the garlic oil with the mussel sauce in the wok pan

I use these frozen vegetables with mushrooms further.

Add vegetables to garlic oil and fry for 10 minutes.

Meanwhile, cook the rice noodles.

Add tomato sauce, ketchup or adjika to the vegetables, salt and pepper to taste.

Add rice noodles to the vegetables and stir.

Then we lay out the mussels.

Stir, cover with a lid and turn off the heat. Leave for 10 minutes.

Rice noodle salad recipes

The best selection of rice noodle salad recipes is collected here. You will always find it in noodle salad recipes. We also have 40 recipes for salads with noodles and sausage.

Rice noodle salad

Ingredients: Rice noodles 80 grams (1/3 pack), Eggplant 1 piece, Bell pepper 2 pieces, Lettuce leaves 1/2 pieces (pot), Pitted olives 150 grams, Cucumber 2-4 pieces, Asafoetida 0.3 teaspoons , Lemon juice 1 tbsp. spoon, Sugar 1 tbsp. spoon, Vegetable oil, salt - To taste, Soy sauce - To taste Salad with rice noodles delights with its harmonious taste and appearance. I often prepare such a salad, replacing certain ingredients from time to time. But specifically from these ingredients, which are indicated in this recipe, the noodle salad comes out tastiest! Prepared.

Rice noodle salad

Ingredients: Funchoza (rice noodles) – 1/4 pack, White cabbage | Cabbage – 1/4 fork, Cucumber – 2 pcs, Sweet pepper – 1 pc, Sesame – 1 pack, Vinegar, Salt, Olive oil, Chili pepper (ground) For the salad, take HU-TEU rice noodles. Under no circumstances should you cook it - simply pour boiling water over it for 8-10 minutes. Drain through a colander, rinse well with cool water and allow the remaining water to drain. Shred the cabbage, cut the cucumber into strips, add salt and sprinkle.

Salad with rice noodles and vegetables

Ingredients: tofu 450 grams, salt to taste, rice noodles 240 grams, fresh ginger 1/2 pieces, garlic 4 cloves, soy sauce 3 tbsp. spoons, coffee sugar 2 teaspoons, rice vinegar 3 tbsp. spoons, sesame oil 1 tbsp. spoon, chili garlic sauce To taste (optional), medium cucumber 1 piece, reddish bell pepper 1 piece, green onions 2 pieces (greenish parts only) Tofu, like a sponge, absorbs the spicy smell of peanut dressing. 1. Heat olive oil in a medium skillet over medium heat. Cut the tofu lengthwise into 1 cm wide pieces and dry on a kitchen towel. Place tofu in a frying pan with oil and fry.

Read also: Strawberry confiture recipe

Rice noodle salad

Ingredients: Rice noodles 300 grams, Carrot 1 piece, Chinese cabbage 100 grams, Pickled cucumbers 2 pieces, Bell pepper 1 piece, Garlic 4 cloves, Table vinegar 50 ml, Olive oil To taste Buying rice noodles now is not difficult, you can find it in hypermarkets a lot of. This type of pasta is very popular in Eastern countries (China, Japan, Korea, Vietnam, etc.). After cooking, rice noodles acquire a snow-white color, so if you see one, you know.

Korean rice noodle salad

Ingredients: Eggplant 1 piece, Zucchini 1 piece, Carrot 2 pieces, Red pepper 1 piece, Rice noodles 200 g, Soy sauce to taste, Funchose seasoning to taste, Sesame to taste, Garlic to taste, Olive oil to taste This salad is from Korean rice noodles are prepared in one hour and, if you are expecting guests, you can pamper them with this light, but at the same time satisfying salad. Rice noodles with vegetables and spices is a very special and unusual dish, and it is used in everyday life.

Spicy rice noodle salad

Ingredients: Noodles (rice) – 100 g, Carrots (large) – 1 pc, Cucumber (small) – 1 pc, Cilantro – 1 bunch, Cane sugar – 1 tsp, Vinegar (rice or apple) – 1 tbsp. . l., Water – 100 ml, Marinade sauce (Teriyaki from Kikkoman) – 1 tbsp. l., Worcestershire sauce - 1 tbsp. l., Soy sauce (traditional) – 1 tsp., Ginger (freshly grated) – 1 tsp., Garlic – 1 tooth, Juice (lime) – 0.5 pcs., Vegetable oil (olive, sesame) – 2 tbsp. l. Mix ingredients for dressing: teriyaki, soy and Worcestershire sauces, ginger, chili, garlic, lime juice, vegetable oil. Let it brew. Chop the cilantro. Grate the carrots using a Korean carrot grater, add herbs, vinegar, water and sugar. Let it stand.

Salad with rice noodles, chicken and vegetables

Ingredients: Garlic – 2 cloves, Chicken breasts – 2 pcs., Lettuce – 4 pcs., Cherry tomatoes – 8 pcs., Onions (reddish) – 0.5 pcs., Olive oil (for frying chicken breasts) – 2 tbsp., Olive oil – 5 tbsp. l., Sugar – 0.25 tsp., Salt – to taste, Ground dark pepper – to taste, Ground reddish pepper – to taste, Dill – 1, Pine nuts – 50 g 1. Wash chicken breasts, dry with a cardboard towel and lightly salt and pepper. Heat olive oil in a frying pan, add garlic cloves cut in half and fry it. Then take out the garlic and throw it away, put in the chopped chicken breasts and oh.

Rice noodle salad

Ingredients: Funchoza (rice noodles) – 200 g, Carrots (medium) – 1 piece, Green beans (frozen) – 100 g, Garlic (to taste), Lemon (to taste), Sugar – 1 tsp, Vegetable oil (for frying) - 50 g, Salt (to taste), Dark pepper (to taste), Vinegar (for soaking onions), Soy sauce (to taste) We will prepare a salad from these rice noodles. Thaw the beans at room temperature. Pour boiling water over for 3-4 minutes, then drain in a colander and rinse with cool water. Cut the onion into half rings and add hot water and vinegar. (I didn't have reddish lu.

Rice noodle salad with vegetables and hearts.

Ingredients: 250 gr. glass, rice noodles, 500 gr. chicken hearts, 1 large carrot, 1-2 medium beets, a couple of cloves of garlic, vegetable oil, salt. First, wash the hearts, and then cut them into thin strips. Now transfer the cooked hearts to a heated frying pan with oil. Bring the hearts until half cooked. Add a little salt. While the hearts are preparing, let's start with the vegetables. Let's peel the beets and carrots.

Vietnamese rice noodle salad with tofu

Ingredients: 1/3 cup warm water (dressing), honey (or agave syrup) 3 tbsp. spoons (dressing), chili garlic sauce 3 tbsp. spoons (dressing), soy sauce 1 tbsp. spoon (dressing), freshly squeezed lime juice 1/4 Cup (2 limes) dressing), salt 1/4 Teaspoons (dressing), tofu 360 Gr, soy sauce 2 Teaspoons, pack of narrow rice noodles 1 Piece (240 g), medium cucumber 1 piece, small reddish onion 1 piece, carrots 1/3 cup, mint leaves 1/4 cup, peanuts 1/4 cup (gremolata), mint 3 tbsp. spoons (gremolata) This salad is best served cool. 1. To create the sauce, mix all the ingredients together. Set aside. 2. Thinly slice the cucumber, bell pepper and onion. Grind carrots and mint leaves. Cut the tofu into eight equal rectangles, then r.