Rice noodle salad is a common and tasty dish. Hostesses do it quite often, as it is a quick and convenient way to feed a family or unexpected guests. If you add meat, chicken or vegetables to the dish, you get a more delicious salad with rice noodles. The recipe is very simple, so many women take note of it. However, do not forget about the proper preparation of noodles. If you digest it, the dish will go bad.
Rice Noodle Salad: Recipe
To prepare this wonderful dish you need products:
- Large onion (preferably red for beauty) - 1 pc.
- Rice Noodles - 200g
- Bean pods (it is better to take frozen) - 100 g.
- The average carrot is about 150 g.
- Soy sauce - 2 tsp. (taste).
- Vinegar - 50 g.
- Pepper, salt, garlic, lemon - to taste.
First, unfreeze the beans and pour over with hot water (you can boiling water). Let it stand for no more than 5 minutes, after which fill it with cool water. Dilute the vinegar with water 1: 1 and put onion chopped in half rings in it. Carrots can be chopped with thin strips, but the easiest way to rub on a coarse grater. Dip rice noodles in boiling water for 2 minutes so as not to boil.
Beans, carrots and onions combine in a salad bowl. Finely chop the garlic, lightly fry in a pan, put rice noodles in the same bowl. Then throw it to the vegetables and season with spices.
Some housewives add a bit of turmeric for the color and piquancy of the dish. Sprinkle everything with lemon juice and serve. The result was a salad with rice noodles and vegetables. It is tasty, nutritious and light.
Add seafood
You can add shrimp, octopus, mussels to the salad. The dish becomes more tender and piquant. Prepare the ingredients:
- Seafood to your taste - 100 g of each species.
- Rice Noodles - 200g
- Sweet pepper (small - 2 pcs., Large - 1 pc.).
- Carrots and onions - 1 pc.
- Garlic - to taste (about 2-3 cloves).
- Lemon juice - 2-3 tbsp. l
- Soy sauce - 3-4 tbsp. l
Frozen foods will suit both several types, and one. They must be marinated first. To do this, mix soy sauce with lemon juice and dip seafood there.
Boil rice noodles in the meantime, and cut the vegetables (onions, carrots, garlic) into thin strips. Passer the onions first, then add the carrots for 2 minutes and only then the seafood. Fry together for up to 10 minutes. Add noodles, soy sauce and simmer for no more than three minutes.
This dish can be served both hot and cold. It turns out appetizing, tasty, original.
Chicken Rice Noodle Salad
This is a summer version of the dish. To prepare it, you will need:
- Medium-sized carrots, onions, sweet peppers and zucchini - 1 pc.
- Chicken breast and rice noodles - 200 g each.
- Medium tomatoes and cucumbers - 2 pcs.
- Sesame - 2-3 tbsp. l
- Soy sauce to taste.
It is not necessary to take those vegetables that are in the recipe, you can cook from what you have in the refrigerator. Everything needs to be cut into small strips. Carrots can be rubbed on a coarse grater.
Fry the onion slightly (until transparent) and add the breast, cut into small cubes. Then add the carrots. Fry it for 2 minutes. After the carrots, put the pepper, zucchini and cucumbers. All together is fried for no more than three minutes. Now you can add sesame seeds, pour vegetables with soy sauce and tomatoes, previously grated.
While the vegetables are fried, pour the noodles with boiling water for 3-5 minutes. Add it to the vegetables, mix gently and simmer for two minutes. The dish is ready to serve. You can decorate it beautifully with parsley, radish or lettuce.
Korean Rice Noodle Salad
Korean salad differs from the usual one in its pungency and excessive pungency. Many people love him for this, especially men. To make Korean salad with rice noodles, you need the same foods as in the previous recipe. The only difference is that you need to make a special dressing.
In order to make gravy, mix vegetable oil, rice vinegar, soy sauce for 2-3 tbsp. l Of spices, you must add coriander, ginger (fresh or ground), garlic, black and red ground pepper.
Cooking is the same as in the previous recipe. It is necessary to gradually fry all the vegetables, and then add rice noodles to them. When the dish is ready, put it hot in a salad bowl and let cool. Pour cold salad into hot seasoning and let it brew for about an hour. That's the whole principle of salad in Korean. It turns out fragrant, spicy, piquant and very tasty.