Rice Noodle Salad

(MAKES 4 SERVINGS)

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IN THIS RECIPE

WHAT YOU NEED:

  • 1-14 oz. pkg. Rice noodles
  • 1/2 cup Olive oil
  • 1 Pkg. Sun-Bird® Chicken Lettuce Wraps Seasoning 
  • 1 Tbsp. Rice wine vinegar
  • 1 Tbsp. Honey
  • 2 tsp Sesame oil
  • 2 tsp. water
  • 2 cups Bean sprouts, optional
  • 1 cup Purple cabbage, shredded
  • 1 Large red bell pepper, thinly sliced
  • 1 Medium carrot, cut into 1/8-inch matchsticks
  • 1/4 cup Fresh mint, roughly chopped
  • 1/4 cup Fresh cilantro leaves
  • 3 Green onions, thinly sliced

PREPARATIONS:

  • Cook the rice noodles according to package directions. Rinse the noodles under cold running water until chilled; drain well.
  • Combine the oil, Sun-Bird® Chicken Lettuce Wraps Seasoning, vinegar, honey, sesame oil and water in a small saucepan over medium heat. Cook, whisking frequently until combined and thick sauce forms, about 3-5 minutes. Allow to cool at room temperature.
  • Combine the cooked noodles, bean sprouts, cabbage, pepper, carrot, mint and cilantro and toss to coat. Top with the green onions and serve.

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Rice Noodle Salad
(MAKES 4 SERVINGS)

IN THIS RECIPE

WHAT YOU NEED:

  • 1-14 oz. pkg. Rice noodles
  • 1/2 cup Olive oil
  • 1 Pkg. Sun-Bird® Chicken Lettuce Wraps Seasoning 
  • 1 Tbsp. Rice wine vinegar
  • 1 Tbsp. Honey
  • 2 tsp Sesame oil
  • 2 tsp. water
  • 2 cups Bean sprouts, optional
  • 1 cup Purple cabbage, shredded
  • 1 Large red bell pepper, thinly sliced
  • 1 Medium carrot, cut into 1/8-inch matchsticks
  • 1/4 cup Fresh mint, roughly chopped
  • 1/4 cup Fresh cilantro leaves
  • 3 Green onions, thinly sliced

PREPARATIONS:

  • Cook the rice noodles according to package directions. Rinse the noodles under cold running water until chilled; drain well.
  • Combine the oil, Sun-Bird® Chicken Lettuce Wraps Seasoning, vinegar, honey, sesame oil and water in a small saucepan over medium heat. Cook, whisking frequently until combined and thick sauce forms, about 3-5 minutes. Allow to cool at room temperature.
  • Combine the cooked noodles, bean sprouts, cabbage, pepper, carrot, mint and cilantro and toss to coat. Top with the green onions and serve.