Asian Rice Noodle Salad Recipe

Rice noodles with vegetables

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my light Rice Noodle Salad Recipe.

The Asian salad gets along completely without animal and gluten. It sounds healthy and tastes wonderful at the same time.

Modern nutrition is important for me. Since I personally have a lot to do with gluten intolerance, the more so. 

Many people work 8 to 9 hours a day and beyond in sedentary jobs. The lack of exercise has an effect on calorie consumption and intestinal activity: All in all, we are becoming slower!

But we can do something for ourselves! In addition to sport and exercise, we can also reduce the size of our meals and ensure good digestibility. 

Vegetables and rice are not only IDEAL for a diet but for every occasion!

Eating healthy and light and exercising more often will help us in our everyday life and give more life energy.

The preparation of rice noodle salad is quick and easy. I wish you a lot of fun cooking and a good appetite!

1. Recipe Rice Noodle Salad

Below is the recipe for the balance of body and soul.

You will find my easy to follow step by step instructions with exact quantities of ingredients and photos.

I wish you good luck and a good appetite!

Rice Noodle Salad

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 382
Total Time 30 Min.
Preparation Time 20 Min.
Cook Time 10 Min.

Simple tutorial to prepare rice noodle salad.

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Rice noodles with vegetables
Rice noodle salad Recipe Image © Thomas Sixt


Ingredients for Rice Noodle Salad

200 g rice noodles (I prefer the spaghetti-like rice noodles. )
6 bars green asparagus
4 pc Pak Choi
8 pc shitake mushrooms
1/2 pc Zucchini (I’ll have a medium zucchini.)
4 tbs Rapeseed oil


1/2 pc clove of garlic (finely chopped)
3 tbs rice vinegar
2 tsp brown sugar
1 tbs sesam oil
1 tbs Rapeseed oil
1 tsp Soy sauce
3 tbs Water
black pepper
chili flakes


1 tbs Sesam
2 stems Coriander


boiled rice noodles
Cooked rice noodles and quenched under cold water.

Prepare Noodles

Bring a pot of water to the boil and season with salt.

Cook the rice noodles according to the instructions on the packaging and quench with cold water.

Blanch Pak __Choi
Blanch the pak choi

Prepare vegetables

Clean Pak Choi, halve and cook in boiling water for 3-5 minutes until al dente.

Drain and rinse with cold water.

green asparagus cut in half
Green asparagus blanched firm to the bite

Prepare asparagus

Clean and halve the green asparagus and cook in boiling water for 3-5 minutes until al dente.

Drain and rinse with cold water.

Zucchini slices
Zucchini quartered and sliced roasted in the pan.

Prepare zucchini

Clean and quarter the courgettes and cut into slices.

Roast the zucchini pieces with some oil in a pan.

Shitake mushrooms
Shitake mushrooms in the pan, larger mushrooms cut into thin slices.

Prepare mushrooms

Clean the shitake mushrooms, cut into slices and roast in a pan with some oil.

Vegetables for rice noodle salad
Vegetables for rice noodle salad

Vegetable ready

Bring the vegetable ingredients together.

Vegetables for rice noodles
Vegetables for rice noodle salad

Provide vegetables

Mix the vegetable ingredients.

Dressing rice noodle salad
The dressing, the marinade for the rice noodle salad

Prepare dressing

Prepare the salad dressing:

–> Mix rice vinegar,

–> sesame oil,

–> water,

–> soy sauce, sugar,

–> chilli flakes and pepper as well as

–> 1/2 very finely diced garlic clove and

–> rapeseed oil to a dressing.

Rice noodle salad
Rice noodle salad

Arrange and serve

Make rice noodles in a bowl. Add the prepared vegetables.

Add the dressing by the spoonful according to taste.

Top with coriander and sesame seeds. Enjoy your meal!



2. Nutritional Values

3. Preparation Tips Rice Noodle Salad

For a great rice noodle salad, prepare the noodles, vegetables and dressing separately. Later, just before serving, combine the ingredients and dress the plate.

Cooking and processing rice noodles correctly

In general, follow the instructions on the package. Most noodles of this type you put in hot water on the stove, wait a short time and then cook the noodles a few minutes until the desired degree of cooking.

Stay on the stove while cooking the pasta, keep tasting so that the pasta finds the right consistency on the plate.

Prepare Noodles Tip from Chef Thomas Sixt
Cooked rice noodles and quenched under cold water.Rice noodles cooked and quenched under cold water. © Thomas Sixt Food Photographer

When I’m not cooking or running out of time, I like to go out for Vietnamese food.

Vietnamese rice noodles are offered as flat ribbon noodles “Pho Xao”. They are usually fried or added to soup.

The spaghetti-like “bun” also go into the soup in this country’s cuisine.

In the article noodle soup I show you the traditional German variant and the Pho Ga.In the contribution noodle soup I show you the traditional German variant and the Pho Ga. © Thomas Sixt Food Photographer

Rice noodles are also popular in Indonesia, Thailand, China and Japan.

After cooking, rinse rice noodles under clear water!

Noodle does not stick Tip from Chef Thomas Sixt

With the rice noodle preparation I rinse the noodles after cooking under cold water. So they don’t stick together. Then they can be used for frying, in soups or salads.

4. Season Variants Tip for the Rice Noodle Salad

Vegetable variant according to Thomas for rice noodle salad.Vegetable variant according to Thomas for rice noodle salad. © Thomas Sixt Food Photographer

In order to shine with a great presentation of the salad, we rely on a great harmonious color play of the ingredients.

That’s where a lot of “green” comes into play with my white rice noodles:

If you like, you can vary with the vegetables.  Also suitable would be: sugar peas, Chinese cabbage, chard, spinach, spring onions, mini cucumbers, oysters, mushrooms, morels…

The table shows you a few more options for vegetables to rice noodles depending on the season.

Springmushrooms, asparagus, morels, artichokes, green beans, peas, fennel
Summereggplant, artichoke, green beans, peas, leek, mushrooms, chanterelles, porcini mushrooms, onions, pak choi, spinach, chard
Autumnpumpkin, carrot, cabbage, leek, leek, mushroom, chanterelles, truffles, savoy cabbage, small green cucumbers, oyster mushrooms, herb mushrooms
Wintercarrot, cabbage, leek, leek, mushroom, truffle, oyster mushrooms

Some vegetables you should fry like onions and mushrooms. Other tender vegetables should be boiled or blanched briefly. You can find my detailed description of my preparation in the recipe section below.

5. Tips for Rice Noodle Salad Marinade and Dressing

We tickle your taste buds sweet-sour and slightly spicy through our light dressing.

I recommend you for your dressing:

Rice vinegar -> alternatives would be white wine vinegar or sushi vinegar
Sugar -> white, raw cane sugar or palm sugar
Sesame oil -> alternatives are walnut oil, wild garlic oil, garlic oil
Rapeseed oil -> alternatives are sunflower oil or safflower oil
Chili flakes -> you can replace with cayenne pepper or fresh chili
Salt or soy sauce -> Authentic alternative would be fish sauce
Pepper -> Black or white flatters our European taste buds 🙂

You can make a classic nuoc mam sauce to go with this salad.

Noc Mam recipe
Nuoc Mam Recipe Image © Thomas Sixt

6. Decoration and Topping Ideas for Rice Noodle Salad

Pumpkin seeds and some fresh cilantro are a variation for decoration a fine flavorful match. Other ideas for additions: 

Rice noodle salad comes on the table with lots of fresh green vegetablesRice noodle salad comes with lots of fresh green vegetables on the table. © Thomas Sixt Food Photographer

7. More Matching Ideas

Comments, Cooking Questions and Answers

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