Let’s transform your mealtime with vibrant, easy-to-make rice noodle salads! Perfect for quick dinners or sunny picnics, these 18 recipes bring a burst of flavor to your table. From zesty Thai-inspired bowls to refreshing summer mixes, there’s a delicious option for every craving. Dive in and discover your new favorite dish—your taste buds will thank you!
Thai Spicy Rice Noodle Salad with Shredded Chicken
Sometimes you just need a meal that’s fresh, spicy, and comes together fast. This Thai-inspired noodle salad is exactly that—a vibrant mix of rice noodles, shredded chicken, and a zesty dressing that’ll wake up your taste buds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Rice noodles – 8 oz
– Chicken breast – 1 lb
– Lime juice – ¼ cup
– Fish sauce – 2 tbsp
– Brown sugar – 2 tbsp
– Garlic – 2 cloves, minced
– Thai chili – 1, minced
– Carrot – 1, shredded
– Cucumber – 1, thinly sliced
– Fresh cilantro – ¼ cup, chopped
– Roasted peanuts – ¼ cup, chopped
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 4–5 minutes, stirring occasionally, until tender but still slightly chewy.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process, which helps prevent them from sticking together.
4. Place the chicken breast in a medium saucepan and cover with water.
5. Bring the water to a simmer over medium-high heat, then reduce the heat to low and cook for 10–12 minutes, until the chicken is cooked through and no longer pink inside.
6. Remove the chicken from the saucepan and let it cool for 5 minutes on a cutting board.
7. Shred the chicken into bite-sized pieces using two forks, pulling it apart along the grain for a tender texture.
8. In a small bowl, whisk together the lime juice, fish sauce, brown sugar, minced garlic, and minced Thai chili until the sugar dissolves completely.
9. Combine the cooked noodles, shredded chicken, shredded carrot, sliced cucumber, and chopped cilantro in a large mixing bowl.
10. Pour the dressing over the noodle mixture and toss gently to coat everything evenly, ensuring the flavors are well distributed.
11. Transfer the salad to serving bowls and top with the chopped roasted peanuts for a crunchy finish.
Bright and tangy with a kick of heat, this salad offers a satisfying contrast of soft noodles and crisp veggies. Serve it chilled for a refreshing lunch, or pack it for a picnic where the flavors will meld even more beautifully.
Vietnamese Rice Noodle Salad with Fresh Herbs
Just imagine a bowl full of bright, fresh flavors that come together in minutes. You get cool rice noodles, crunchy veggies, and a zesty dressing that makes every bite pop. It’s the perfect light lunch or dinner when you want something satisfying but not heavy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– Rice noodles – 8 oz
– Water – 8 cups
– Carrot – 1 large
– Cucumber – 1 medium
– Fresh mint leaves – ½ cup
– Fresh cilantro leaves – ½ cup
– Lime juice – ¼ cup
– Fish sauce – 3 tbsp
– Sugar – 2 tbsp
– Garlic – 2 cloves
– Red chili pepper – 1 small
– Roasted peanuts – ¼ cup
Instructions
1. Bring 8 cups of water to a rolling boil in a large pot over high heat.
2. Add 8 oz of rice noodles to the boiling water, stirring immediately to prevent sticking.
3. Cook the noodles for 4–5 minutes, testing for doneness by tasting one strand—it should be tender but still slightly chewy.
4. Drain the noodles in a colander and rinse under cold running water for 30 seconds to stop the cooking process and cool them down.
5. Peel 1 large carrot and 1 medium cucumber, then julienne them into thin matchsticks using a sharp knife or mandoline for even cuts.
6. Roughly chop ½ cup each of fresh mint leaves and fresh cilantro leaves, keeping the stems separate if desired for extra flavor.
7. Mince 2 cloves of garlic and finely slice 1 small red chili pepper, removing the seeds if you prefer less heat.
8. In a small bowl, whisk together ¼ cup lime juice, 3 tbsp fish sauce, and 2 tbsp sugar until the sugar fully dissolves.
9. Add the minced garlic and sliced chili pepper to the dressing, stirring to combine and letting it sit for 5 minutes to allow the flavors to meld.
10. Roughly chop ¼ cup roasted peanuts into small pieces using a knife or by pulsing briefly in a food processor.
11. In a large mixing bowl, combine the cooled noodles, julienned carrot and cucumber, chopped herbs, and dressing, tossing gently with tongs to coat everything evenly.
12. Divide the salad among 4 serving bowls and top each with the chopped peanuts.
13. Serve immediately or chill in the refrigerator for up to 1 hour for a colder, more refreshing texture.
Keep in mind that the salad’s texture is wonderfully balanced—the soft noodles contrast with the crisp veggies and crunchy peanuts. The flavors are tangy, savory, and a bit spicy, making it a vibrant dish that’s great on its own or paired with grilled chicken or shrimp for extra protein. For a creative twist, try serving it in lettuce cups or adding sliced mango for a sweet touch.
Peanut Sauce Rice Noodle Salad with Tofu
Tired of the same old lunch routine? This peanut sauce rice noodle salad with tofu is a game-changer—it’s fresh, filling, and packed with flavor. You’ll love how easy it is to throw together on a busy day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Rice noodles – 8 oz
– Firm tofu – 14 oz
– Creamy peanut butter – ½ cup
– Soy sauce – 3 tbsp
– Lime juice – 2 tbsp
– Honey – 1 tbsp
– Garlic – 2 cloves
– Ginger – 1 tsp
– Red pepper flakes – ½ tsp
– Vegetable oil – 2 tbsp
– Carrot – 1 large
– Cucumber – 1 medium
– Green onions – 4
– Fresh cilantro – ½ cup
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 4–5 minutes until tender, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process, then set aside.
4. Press the tofu between paper towels for 5 minutes to remove excess moisture, which helps it crisp up better.
5. Cut the tofu into ½-inch cubes.
6. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering.
7. Add the tofu cubes to the skillet and cook for 8–10 minutes, turning occasionally, until golden brown on all sides.
8. Transfer the tofu to a plate and let it cool slightly.
9. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and red pepper flakes until smooth.
10. If the sauce is too thick, whisk in 1–2 tbsp of warm water to reach a pourable consistency.
11. Peel the carrot and cucumber, then julienne them into thin matchsticks using a sharp knife or mandoline for even cuts.
12. Thinly slice the green onions and chop the cilantro.
13. In a large mixing bowl, combine the cooled noodles, tofu, carrot, cucumber, green onions, and cilantro.
14. Pour the peanut sauce over the mixture and toss gently until everything is evenly coated.
15. Serve immediately or chill in the refrigerator for up to 1 hour to let the flavors meld.
Ultra-satisfying with its chewy noodles and crispy tofu, this salad offers a creamy, tangy kick from the peanut sauce. Try topping it with extra cilantro or a sprinkle of crushed peanuts for added crunch—it’s perfect for picnics or meal prep!
Refreshing Lime and Chili Rice Noodle Salad
Zesty, bright, and packed with a kick—this lime and chili rice noodle salad is exactly what you need when you’re craving something fresh but satisfying. It’s perfect for a quick lunch or a light dinner, and it comes together in no time. You’ll love how the tangy lime balances the spicy chili, making every bite irresistible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Rice noodles – 8 oz
– Lime juice – ¼ cup
– Chili flakes – 1 tsp
– Soy sauce – 2 tbsp
– Sugar – 1 tbsp
– Carrots – 1 cup, shredded
– Cucumber – 1 cup, sliced
– Fresh cilantro – ½ cup, chopped
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 4-5 minutes, stirring occasionally, until they are tender but still slightly chewy.
3. Drain the noodles in a colander and rinse them under cold running water for 30 seconds to stop the cooking process and prevent sticking.
4. In a small bowl, whisk together the lime juice, chili flakes, soy sauce, and sugar until the sugar dissolves completely.
5. Place the cooked noodles in a large mixing bowl.
6. Pour the dressing over the noodles and toss gently to coat them evenly.
7. Add the shredded carrots, sliced cucumber, and chopped cilantro to the bowl.
8. Toss all ingredients together until well combined, ensuring the vegetables are distributed throughout.
9. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
10. Serve immediately or chill in the refrigerator for up to 1 hour for a cooler dish.
Light and refreshing, this salad has a delightful crunch from the veggies and a smooth, tangy finish from the lime dressing. Try topping it with grilled shrimp or tofu for a heartier meal, or enjoy it as-is for a simple, vibrant side that brightens up any table.
Sesame Ginger Rice Noodle Salad with Vegetables
Crisp, fresh, and packed with flavor—this sesame ginger rice noodle salad is exactly what you need when you want something light yet satisfying. It comes together in no time and is perfect for meal prep or a quick dinner. You’ll love the zesty dressing and crunchy veggies.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Rice noodles – 8 oz
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Sesame oil – 1 tbsp
– Fresh ginger – 1 tbsp, grated
– Garlic – 2 cloves, minced
– Honey – 1 tbsp
– Red bell pepper – 1, thinly sliced
– Carrot – 1, julienned
– Cucumber – ½, thinly sliced
– Green onions – 3, chopped
– Sesame seeds – 1 tbsp
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 3–4 minutes, stirring occasionally, until tender but still slightly chewy.
3. Drain the noodles in a colander and rinse under cold running water for 30 seconds to stop the cooking process and prevent sticking.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey until well combined.
5. Place the drained noodles in a large mixing bowl.
6. Pour the dressing over the noodles and toss gently to coat evenly.
7. Add the thinly sliced red bell pepper, julienned carrot, thinly sliced cucumber, and chopped green onions to the bowl.
8. Toss all ingredients together until the vegetables are evenly distributed throughout the noodles.
9. Sprinkle the sesame seeds over the top of the salad and give it one final gentle toss.
10. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
11. Serve immediately or refrigerate in an airtight container for up to 2 days.
Enjoy this salad for its delightful mix of textures—the soft noodles, crisp veggies, and nutty sesame seeds. Every bite bursts with tangy ginger and savory soy notes, making it a refreshing choice for picnics or as a side dish with grilled chicken.
Asian Rice Noodle Salad with Soy Dressing
Zesty, fresh, and packed with flavor—this Asian rice noodle salad is your new go-to lunch or dinner. You’ll love how quickly it comes together, and the soy dressing ties everything together perfectly. It’s light, satisfying, and totally customizable to what you have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Rice noodles – 8 oz
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Sesame oil – 1 tbsp
– Honey – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Red bell pepper – 1, thinly sliced
– Carrot – 1, julienned
– Cucumber – ½, thinly sliced
– Green onions – 2, chopped
– Cilantro – ¼ cup, chopped
– Sesame seeds – 1 tbsp
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles and cook for 3–4 minutes, stirring occasionally, until tender but still slightly chewy (al dente).
3. Drain the noodles in a colander and rinse immediately under cold running water to stop the cooking process and prevent sticking.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined.
5. Place the drained noodles in a large mixing bowl.
6. Add the sliced red bell pepper, julienned carrot, sliced cucumber, chopped green onions, and chopped cilantro to the bowl with the noodles.
7. Pour the soy dressing over the noodle and vegetable mixture.
8. Toss everything together gently but thoroughly with tongs or two large spoons until evenly coated.
9. Sprinkle the sesame seeds over the top of the salad.
10. Let the salad sit at room temperature for 5–10 minutes to allow the flavors to meld.
Lively and refreshing, this salad has a delightful mix of textures—from the soft noodles to the crisp veggies. The soy dressing adds a savory-sweet tang that makes it irresistible. Try serving it chilled for a cool summer meal or topped with grilled shrimp for extra protein.
Crunchy Rice Noodle Salad with Cabbage and Carrots
Mmm, you know those days when you want something fresh but still satisfying? This crunchy rice noodle salad is your answer—it’s light, packed with texture, and comes together in a flash. Perfect for a quick lunch or a vibrant side dish that’ll brighten up your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Rice noodles – 8 oz
– Green cabbage – 2 cups, thinly sliced
– Carrots – 1 cup, shredded
– Lime juice – ¼ cup
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water for 30 seconds to stop the cooking process and keep them firm.
4. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, sugar, and salt until the sugar dissolves completely.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the shredded carrots and sliced cabbage to the skillet and stir-fry for 2 minutes, just until they start to soften but remain crisp.
7. Tip: Don’t overcook the veggies—they should retain a bit of crunch for the salad’s texture.
8. Transfer the cooked vegetables to a large mixing bowl and let them cool for 5 minutes to room temperature.
9. Add the rinsed rice noodles to the bowl with the vegetables.
10. Pour the dressing over the noodle mixture and toss everything together with tongs until evenly coated.
11. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
12. Taste and adjust seasoning if needed, but avoid adding more salt until after the resting period.
13. Tip: For extra crunch, you can sprinkle toasted sesame seeds on top just before serving.
14. Serve immediately or refrigerate for up to 2 hours for a chilled option.
Light and refreshing, this salad offers a delightful contrast of soft noodles with crisp cabbage and carrots, all tied together with a tangy lime-soy dressing. It’s versatile too—try adding grilled chicken or shrimp for a heartier meal, or pack it for a picnic where it holds up well without getting soggy.
Lemongrass and Mint Rice Noodle Salad
A bright, zesty bowl that’s perfect for a quick lunch or light dinner. You’ll love how the fresh herbs and tangy dressing come together. It’s seriously refreshing and ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Rice noodles – 8 oz
– Lemongrass – 2 stalks
– Mint leaves – ½ cup
– Lime juice – ¼ cup
– Fish sauce – 2 tbsp
– Sugar – 1 tbsp
– Garlic – 2 cloves
– Red chili – 1
– Carrot – 1
– Cucumber – 1
– Peanuts – ¼ cup
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 4–5 minutes, stirring occasionally, until tender but still slightly chewy.
3. Drain the noodles in a colander and rinse them under cold running water to stop the cooking and prevent sticking.
4. Trim the lemongrass stalks, remove the tough outer layers, and finely chop the tender inner parts.
5. Chop the mint leaves roughly.
6. In a small bowl, whisk together the lime juice, fish sauce, and sugar until the sugar dissolves completely.
7. Mince the garlic and thinly slice the red chili, removing the seeds if you prefer less heat.
8. Peel the carrot and cucumber, then julienne them into thin matchsticks using a sharp knife or mandoline for even cuts.
9. In a large mixing bowl, combine the cooled noodles, chopped lemongrass, mint, garlic, chili, carrot, and cucumber.
10. Pour the dressing over the noodle mixture and toss everything gently with tongs to coat evenly, letting it sit for 5 minutes to allow the flavors to meld.
11. Roughly chop the peanuts and sprinkle them over the salad just before serving to keep them crunchy.
Grab a fork and dig into this vibrant salad—the noodles are soft yet springy, with a punchy, herbaceous flavor from the lemongrass and mint. Try serving it alongside grilled shrimp or tofu for a heartier meal, or pack it for a picnic where its bright, tangy notes really shine.
Grilled Shrimp Rice Noodle Salad with Thai Basil
You know those days when you want something fresh, vibrant, and ready in a flash? Yeah, this grilled shrimp rice noodle salad with Thai basil is your answer. It’s a perfect mix of smoky, herby, and tangy that comes together with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Rice noodles – 8 oz
– Shrimp – 1 lb, peeled and deveined
– Thai basil – ½ cup, packed
– Lime – 2, juiced
– Fish sauce – 2 tbsp
– Sugar – 1 tbsp
– Garlic – 2 cloves, minced
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Place the rice noodles in a large bowl and cover them with hot water. Let them soak for 8–10 minutes until tender, then drain and set aside. Tip: Don’t overcook the noodles in hot water—they should be soft but still have a slight chew.
2. Pat the shrimp dry with paper towels and toss them with ½ tsp of salt.
3. Heat a grill or grill pan over medium-high heat until it reaches 400°F. Brush the grill with 1 tbsp of vegetable oil.
4. Place the shrimp on the grill in a single layer. Cook for 2–3 minutes per side until they turn pink and opaque with light grill marks.
5. Remove the shrimp from the grill and let them rest for 2 minutes.
6. In a small bowl, whisk together the lime juice, fish sauce, sugar, and minced garlic until the sugar dissolves completely.
7. In a large mixing bowl, combine the drained rice noodles, grilled shrimp, and Thai basil leaves.
8. Pour the dressing over the noodle mixture and toss everything gently to coat evenly. Tip: Toss while the noodles are still warm to help them absorb the flavors better.
9. Let the salad sit for 5 minutes to allow the flavors to meld. Tip: If you prefer it chilled, refrigerate for 15 minutes before serving.
So, you’ll love how the tender noodles soak up that zesty dressing, while the shrimp adds a smoky bite. Serve it piled high in bowls with extra lime wedges on the side for a bright, refreshing meal that’s perfect for lunch or a light dinner.
Spicy Mango and Rice Noodle Salad
Let’s be real—sometimes you want something fresh, spicy, and ridiculously easy. This Spicy Mango and Rice Noodle Salad is exactly that. It’s a vibrant, no-cook (well, almost) meal that comes together in minutes and feels like a treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Rice noodles – 8 oz
– Mango – 1 large, peeled and sliced
– Lime – 2, juiced
– Fish sauce – 2 tbsp
– Sugar – 1 tbsp
– Red chili – 1, finely chopped
– Fresh mint – ¼ cup, chopped
– Fresh cilantro – ¼ cup, chopped
– Roasted peanuts – ¼ cup, chopped
Instructions
1. Place the rice noodles in a large heatproof bowl.
2. Pour boiling water over the noodles until fully submerged, then let them soak for 5 minutes. Tip: Don’t overcook—they should be tender but still have a slight chew.
3. While the noodles soak, combine the lime juice, fish sauce, and sugar in a small bowl, whisking until the sugar dissolves completely.
4. Drain the noodles in a colander and rinse under cold water to stop the cooking, then shake off excess water.
5. In a large mixing bowl, add the drained noodles, sliced mango, chopped red chili, chopped mint, and chopped cilantro.
6. Pour the dressing over the noodle mixture and toss everything together with tongs until evenly coated. Tip: Toss gently to keep the mango slices intact for better texture.
7. Transfer the salad to a serving platter or individual bowls.
8. Sprinkle the chopped roasted peanuts evenly over the top just before serving. Tip: Adding peanuts last keeps them crunchy instead of soggy.
So, what’s the final result? You get a salad with soft, slippery noodles, sweet mango bites, and a kick of heat from the chili, all tied together with that tangy, savory dressing. Serve it chilled straight from the fridge for a refreshing lunch, or pack it for a picnic—it holds up beautifully without getting mushy.
Creamy Avocado and Rice Noodle Salad
Perfect for a quick lunch or light dinner, this creamy avocado and rice noodle salad comes together in minutes. You’ll love how the smooth avocado dressing clings to the tender noodles, and it’s totally customizable with whatever veggies you have on hand.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- Rice noodles – 4 oz
- Avocado – 1 large
- Lime juice – 2 tbsp
- Olive oil – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Bring a medium pot of water to a rolling boil over high heat.
- Add the rice noodles to the boiling water and cook for 4 minutes, stirring once halfway through to prevent sticking.
- Drain the noodles in a colander and rinse under cold running water for 30 seconds to stop the cooking and cool them down.
- While the noodles cook, cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.
- Mash the avocado with a fork until mostly smooth, leaving a few small chunks for texture.
- Add the lime juice, olive oil, salt, and black pepper to the mashed avocado and stir until fully combined into a creamy dressing.
- Tip: If the dressing seems too thick, whisk in 1 tablespoon of water at a time until it reaches a pourable consistency.
- Add the cooled rice noodles to the bowl with the avocado dressing.
- Use tongs or two forks to toss everything together until the noodles are evenly coated.
- Tip: For best flavor, let the salad sit at room temperature for 5 minutes before serving to allow the noodles to absorb the dressing.
- Divide the salad between two bowls and serve immediately.
- Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day; the avocado may darken slightly but will still taste great.
Zesty lime brightens the rich avocado, creating a dressing that’s both creamy and refreshing. The rice noodles stay pleasantly chewy, making this salad satisfying without feeling heavy—try topping it with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick.
Citrus Rice Noodle Salad with Edamame
Dreading another boring lunch? This citrus rice noodle salad with edamame is your answer. It’s bright, fresh, and comes together in minutes—perfect for a quick, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Rice noodles – 8 oz
– Edamame – 1 cup
– Lime juice – ¼ cup
– Soy sauce – 2 tbsp
– Honey – 1 tbsp
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Red pepper flakes – ½ tsp
– Cilantro – ¼ cup
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles and cook for 5 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water for 1 minute to stop the cooking and cool them.
4. In a small bowl, whisk together the lime juice, soy sauce, honey, olive oil, minced garlic, and red pepper flakes until smooth.
5. Place the cooked noodles in a large mixing bowl.
6. Pour the dressing over the noodles and toss thoroughly to coat every strand.
7. Add the edamame and chopped cilantro to the bowl.
8. Toss everything together gently until well combined.
9. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
Unbelievably fresh, this salad has a delightful chewy texture from the noodles and a pop from the edamame, all zinged up with that tangy lime dressing. Try it topped with grilled shrimp or as a side at your next barbecue for a crowd-pleasing twist.
Teriyaki Chicken and Rice Noodle Salad
Ready for a fresh, flavorful meal that comes together fast? This teriyaki chicken and rice noodle salad is your new go-to for busy weeknights. You’ll love the sweet-savory glaze on tender chicken paired with cool, chewy noodles and crisp veggies.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Rice noodles – 8 oz
– Boneless, skinless chicken breasts – 1 lb, cut into 1-inch pieces
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Cornstarch – 1 tsp
– Water – 2 tbsp
– Carrot – 1, shredded
– Cucumber – 1, sliced
– Green onions – 2, chopped
– Sesame seeds – 1 tbsp
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the rice noodles to the boiling water and cook for 4–5 minutes, stirring occasionally, until tender but still slightly chewy.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process, which helps prevent sticking.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
5. Place a large skillet over medium-high heat and let it warm for 1 minute.
6. Add the chicken pieces to the skillet in a single layer and cook for 5–6 minutes, turning occasionally, until browned and cooked through to an internal temperature of 165°F.
7. Pour the soy sauce mixture over the chicken in the skillet and stir to coat evenly.
8. In a separate small bowl, mix the cornstarch and water until dissolved, then stir it into the skillet to thicken the sauce, cooking for 1–2 minutes until glossy.
9. In a large serving bowl, combine the cooked rice noodles, shredded carrot, sliced cucumber, and chopped green onions.
10. Pour the teriyaki chicken and sauce over the noodle mixture and toss gently to combine everything evenly.
11. Sprinkle sesame seeds over the top for a nutty crunch.
Kick back and enjoy this vibrant salad—the noodles soak up the teriyaki sauce for a savory bite, while the veggies add a refreshing crunch. Serve it chilled for a light lunch or warm it up slightly to bring out the aromatic ginger and garlic notes.
Conclusion
Perfect for any occasion, these 18 rice noodle salads offer endless inspiration for fresh, flavorful meals. We hope you find a new favorite to try! Share which recipe you loved in the comments below, and don’t forget to pin this roundup on Pinterest to save it for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
