Rice Noodle Salad

Vegetarian
Gluten Free
Dairy Free
Health score
26%
Rice Noodle Salad
35 min.
6
369kcal

Suggestions


Welcome to a delightful culinary adventure with our vibrant Rice Noodle Salad! This dish is not only a feast for the eyes but also a wholesome option for those seeking a vegetarian, gluten-free, and dairy-free meal. Perfectly balanced in flavors and textures, this salad combines the crunch of fresh vegetables with the satisfying chew of rice noodles, making it an ideal choice for a light lunch, a side dish, or even a main course.

Imagine the crispness of matchstick-cut carrots and the refreshing taste of English cucumber mingling with aromatic herbs like basil, cilantro, and mint. Each bite bursts with freshness, while the addition of protein-rich tempeh and soft-scrambled eggs ensures you feel satisfied and nourished. The subtle heat from Sriracha and the tangy zing of lime juice elevate this dish, creating a harmonious blend of flavors that will tantalize your taste buds.

Ready in just 35 minutes, this Rice Noodle Salad is not only quick to prepare but also a crowd-pleaser, making it perfect for gatherings or a simple family meal. With only 369 calories per serving, you can indulge guilt-free. So, roll up your sleeves and get ready to whip up this deliciously healthy dish that will leave everyone asking for seconds!

Ingredients

  • 1.5 cups baby carrots 
  • tablespoons roasted peanuts unsalted finely chopped
  • large eggs lightly beaten
  • 1.5 cups cucumber english thinly sliced
  • 0.5 cup basil fresh
  • cups bean sprouts fresh
  • 0.5 cup cilantro leaves fresh chopped
  • 0.5 cup mint leaves fresh
  •  garlic clove minced
  •  spring onion thinly sliced
  • tablespoons catsup 
  • tablespoons juice of lime 
  • 12  lime wedges 
  • tablespoons soy sauce 
  • ounces rice uncooked (banh pho)
  • tablespoons sesame oil divided
  •  shallots thinly sliced
  • teaspoon sriracha such as huy fong) hot
  • ounces tempeh cut into 1/2-inch cubes
  • 0.5 cup vegetable stock organic

Equipment

  • frying pan
  • whisk

Directions

  1. Cook the noodles according to package directions.
  2. Drain and toss with 1 teaspoon sesame oil.
  3. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
  4. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat.
  5. Add tempeh, and stir-fry 3 minutes or until lightly browned.
  6. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften.
  7. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.
  8. Add soy sauce mixture, and bring to a boil.
  9. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
  10. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro).
  11. Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.

Nutrition Facts

Calories369kcal
Protein16.4%
Fat29.15%
Carbs54.45%

Properties

Glycemic Index
57.86
Glycemic Load
20.51
Inflammation Score
-10
Nutrition Score
22.814782671306%

Flavonoids

Eriodictyol
1.27mg
Hesperetin
16.31mg
Naringenin
1.24mg
Apigenin
0.2mg
Luteolin
0.47mg
Kaempferol
0.29mg
Myricetin
0.05mg
Quercetin
2.19mg

Nutrients percent of daily need

Calories:369.16kcal
18.46%
Fat:12.56g
19.32%
Saturated Fat:2.41g
15.04%
Carbohydrates:52.77g
17.59%
Net Carbohydrates:48.23g
17.54%
Sugar:8.52g
9.47%
Cholesterol:62mg
20.67%
Sodium:500.74mg
21.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.89g
31.79%
Vitamin A:5132.7IU
102.65%
Manganese:1.32mg
66.23%
Vitamin K:53.4µg
50.85%
Vitamin C:24.62mg
29.84%
Phosphorus:261.63mg
26.16%
Copper:0.52mg
25.82%
Vitamin B2:0.37mg
21.69%
Magnesium:78.88mg
19.72%
Folate:78.64µg
19.66%
Vitamin B6:0.39mg
19.36%
Iron:3.29mg
18.27%
Fiber:4.54g
18.17%
Selenium:12.53µg
17.9%
Potassium:619.88mg
17.71%
Vitamin B3:3.12mg
15.6%
Vitamin B5:1.3mg
13.01%
Calcium:129.86mg
12.99%
Zinc:1.66mg
11.04%
Vitamin B1:0.16mg
10.41%
Vitamin E:0.77mg
5.11%
Vitamin B12:0.18µg
2.98%
Vitamin D:0.33µg
2.22%
Source:My Recipes