Sriracha Rainbow Noodle Salad
Sriracha Rainbow Noodle Salad is a burst of color and flavor that will elevate any meal. This vibrant dish combines fresh vegetables with rice noodles, all tossed in a spicy, tangy Sriracha dressing. Perfect for summer barbecues or quick weeknight dinners, this salad is not only visually stunning but also deliciously satisfying. Enjoy it as a side or main dish—everyone will be asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Asian
Ingredients
Scale
- 8 oz rice vermicelli noodles
- 1 medium red bell pepper, sliced into matchsticks
- 2 medium carrots, grated
- 1 English cucumber, sliced into matchsticks
- 3 green onions, thinly sliced
- 3 tbsp Sriracha sauce (adjust to taste)
- 2 tbsp sesame oil
- Juice of 1 lime
- 2 tbsp fresh cilantro (optional)
Instructions
- Cook the rice noodles according to package instructions until al dente (about 5-7 minutes). Drain and rinse under cold water to cool.
- While the noodles cool, prepare the vegetables: slice the red bell pepper and cucumber into matchsticks, and grate the carrots.
- In a bowl, whisk together Sriracha sauce, sesame oil, and lime juice until well combined.
- In a large mixing bowl, combine the cooled noodles and prepared vegetables. Pour the dressing over the top and toss gently to coat evenly.
- Serve immediately or allow it to chill in the fridge for about 30 minutes for enhanced flavors.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 210
- Sugar: 5g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Feel free to customize your salad by adding grilled chicken or tofu for protein. For a gluten-free option, substitute regular noodles with zucchini noodles or gluten-free rice noodles.