This is less of a traditional Chinese recipe and more of a modern one I developed for busy weeknights. The dressing does double duty. You use part of it to marinate the protein, then toss the rest with the noodles and vegetables right before serving. It is tangy from rice vinegar, savory from soy sauce, and has a nice slow heat from chili garlic sauce. If you enjoy dishes like my chicken fried rice but want something lighter and fresher, this is a great option.
I created this recipe because I wanted a meal that was satisfying without turning on the stove for too long. The beauty is that it works with whatever protein you have on hand. I have made it with chicken thighs, shrimp, pan fried tofu, and even steak, and every version is just as good. My husband requests the chicken version the most, and my son likes it when I crush extra peanuts on top, cero allergies over here which is a win!
The process is pretty simple, I basically just mix the dressing, marinate your protein, cook the noodles and chop the vegetables, then I toss everything together. And voila! You can serve it right away or let it sit in the fridge overnight so the noodles absorb even more flavor. It is a great recipe for meal prep or packing for lunch so I highly recommend it.
What You Will Need
I divide the ingredients into 4 groups so you can see what goes where before you start cooking this delicious Spicy Rice Noodle Salad.
- Noodles: I toss rice vermicelli noodles with a little sesame oil after cooking to keep them from sticking. I recommend using thin vermicelli or pad Thai style noodles, not the thick kind.
- Veggies: I use shredded red cabbage, spinach (or any salad greens), and shredded carrot.
- Dressing and marinade: I mix soy sauce, rice vinegar, chili garlic sauce, brown sugar, grated garlic, and grated ginger. I make one batch that does everything, part for the protein and the rest for the salad.
- Protein (optional): I use chicken, shrimp, tofu, or steak depending on what I have. I marinate it for deeper flavor. Shrimp and seafood need less time in the marinade than chicken or steak.
How to Make
1. Mix the dressing: Combine soy sauce, rice vinegar, chili garlic sauce, brown sugar, grated garlic, and grated ginger in a bowl and stir well.
2. Marinate the protein: Pour some of the dressing over your protein of choice and let it sit in the fridge. For shrimp, keep the marinating time shorter than for chicken or steak.
3. Cook the protein: Remove the protein from the marinade, pat dry, and discard the used marinade. Pan fry over medium high heat until golden on both sides and cooked through. Set aside to rest.
4. Prepare the noodles: Cook the rice vermicelli according to the package directions.
5. Prep the vegetables: Shred the cabbage, chop the spinach, and shred the carrot. Transfer everything to a large mixing bowl.
6. Assemble the salad: Add the noodles to the vegetables and toss to combine. Pour the remaining dressing over the top and toss again until everything is evenly coated.
7. Add the toppings: Slice the protein and arrange it on top, or toss it right into the salad. Finish with crushed peanuts, cilantro, and sliced chili if you like.
My Cooking Tips
Pat the protein dry before cooking: After marinating, remove the aromatics and pat the surface dry with paper towels. This is how you get a nice golden sear instead of steaming the protein in the pan.
Use thin rice noodles: Thin vermicelli or pad Thai style noodles absorb the dressing well and have the right chewy texture for a cold salad. Thick rice noodles turn gummy once they cool down, so I always avoid them here.
Rinse the noodles with cold water: Running cold water over the cooked noodles stops the cooking immediately and keeps them from getting mushy. Toss with sesame oil right after draining so they do not clump together.
Coleslaw mix is a shortcut I actually use: On busy nights, I skip the cabbage and carrot prep entirely and grab a bag of coleslaw mix. It has the same crunch and saves time on slicing.
How do I Serve
Most of the time I serve this as a full meal in a big bowl, with the protein sliced on top and extra crushed peanuts and cilantro scattered over everything. On hot days, I skip cooking the protein altogether and just toss in some leftover instant pot shredded chicken, which makes it even faster.
When I bring this to a potluck or serve it for friends, I keep the dressing on the side and let everyone toss their own. That way the noodles stay fresh and do not get soggy. It pairs well with something warm like my Korean fire chicken or a bowl Spinach Egg Drop Soup. My family finishes this fast, so I always make extra noodles. Leftovers taste even better the next day once the noodles absorb the dressing overnight.
Frequently Ask Questions
What is the best way to cut purple cabbage for this salad?
I cut the cabbage into quarters, remove the tough stem, then separate the outer leaves from the inner core. I slice everything into thin strips and toss out any parts that are too thick or woody. This gives me even, tender shreds that mix well with the noodles.
Why do I use part of the dressing as a marinade?
I do it this way because it saves time. I only make one sauce that does two jobs. The marinade seasons the protein from the inside while the reserved dressing coats the noodles and vegetables. I just make sure I never use the portion that touched raw protein on the finished salad.
How do I store leftovers?
I keep the salad in an airtight container in the fridge for up to 2 days. I find that the noodles absorb the dressing overnight and the flavors get deeper, so leftovers actually taste better. When ready to serve, I add fresh toppings like peanuts and cilantro right before eating so they stay crunchy.
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I make this delicious spicy rice noodle salad all the time on busy nights. It is tossed in a chili garlic dressing with crunchy vegetables and rice vermicelli, and you can top it with marinated chicken, shrimp, or tofu. It is fresh, filling, and easy to customize.
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(Optional) Prepare the protein
Place the protein of your choice in a deep plate. Pour 1/3 cup of the dressing over it. If using tofu, cube or slice the tofu to the desired shape before marinating it. Marinate at room temperature for an hour, or in the fridge up to overnight. If using shrimp (or any seafood), marinate it in the fridge for 30 minutes up to 2 hours.
Once done marinating, remove the protein and discard the marinade. Lightly pat the protein dry with paper towels and remove the aromatics (to prevent from burning and help with browning). Pan fry the protein until both sides are golden brown and the inside is cooked through. (*Footnote 4)
Prepare noodles & veggies
Cut all the veggies and transfer them to a large mixing bowl. Pat the veggies dry with paper towels if they are wet.
Cook the noodles according to the package instructions. Once cooked, drain the noodles and rinse them with cold water to cool, then drain them completely. Add the sesame noodles and toss them to prevent clumping.
Assemble
Add the chilled noodles to a bowl with the veggies. Toss until the ingredients are evenly distributed.
Pour the remaining dressing over the salad and toss. If you are not making a protein add half the dressing, toss, and taste. Add more according to your taste.
If serving with a protein, add the cooked protein into the salad and toss again. Or you can simply serve the protein on the top of the salad.
The salad can be served immediately or chilled overnight in the fridge. The noodles will absorb the dressing overnight and become even more flavorful.
Ingredient Substitution Guide
- Thin rice vermicelli noodles and Pad Thai style rice noodles (what I used) work well. Avoid using the thick type of rice noodles.
- To speed things up, you can use 2 cups of coleslaw mix to replace the purple cabbage and carrot. And you can use any salad mix or lettuce (sliced) to replace the spinach.
- Alternatively you can add everything (uncut) into a tall cup and mix with an immersion blender to mix the dressing and speed up the process.
- For tofu, seafood, and thin steak, you can pan fry the protein with peanut oil for 2 to 3 minutes per side. If you cook with chicken thighs, cook both sides until golden brown, then cover the pan and cook over medium-low heat until it’s cooked through, 5 minutes or so. For chicken breast, the best way is to split the breast into two thin pieces before pan frying, so it will be cooked through after you brown both sides. To test the doneness, use a small paring knife to slice the thickest part and the juice should run clear.
- The nutrition facts are calculated based on 1 of the 4 servings yielded by this recipe using chicken breast as the protein.
Serving: 1serving, Calories: 243kcal, Carbohydrates: 35.1g, Protein: 15.4g, Fat: 3.9g, Saturated Fat: 0.3g, Cholesterol: 36mg, Sodium: 589mg, Potassium: 490mg, Fiber: 2.8g, Sugar: 7.8g, Calcium: 64mg, Iron: 2mg
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