Asian Rice Noodle Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rice noodles
- water, boiling
- 4 tablespoon mayonnaise
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon, heaped garlic powder
- 1 teaspoon, leveled sugar
- 1 tablespoon chives, fresh or frozen
- 1 tablespoon dill, fresh or frozen
- 3 tablespoon soy sauce
- 2 tablespoon chili sauce, sweet
- 10 cm cucumber (s)
- 1 carrot (s)
- 2 spring onion (s)
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Put the rice noodles in a bowl, pour boiling water over them and leave to stand for about 10 minutes depending on the firmness you want to bite. Drain the pasta and return to the bowl.
- Wash the spring onions and cut into fine rings. Peel the carrot and cut into short, fine strips. Use the peeled cucumber and cut into short strips without the core.
- Add all other ingredients, mix and season and season to taste. The salad can, but doesn`t have to go through.
- The recipe is super easy and quick. It is ideal for parties and can be varied as desired and modified with favorite ingredients.
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