Rice Noodle Salad


  • 1 package rice noodles
  • 1/8 c. olive oil
  • 4 carrots, grated
  • 4 radishes, grated, greens removed and chopped or sliced thinly
  • 1 cup sugar snap peas, de-stringed and broken in half
  • 1 c. cilantro, washed and stems removed

Dressing Ingredients:

  • 1/4 c. soy sauce
  • 1/8 c. toasted sesame oil
  • 2 Tbs. rice vinegar
  • 1 Tbs. sugar or honey
  • 3 cloves of garlic, peeled and minced
  • 2 Tbs. fresh ginger, minced


Cook noodles in a large pot of salted boiling water, 3 minutes or until al dente.  Drain, rinse with cool water, drain again, and transfer to a mixing bowl.

Add carrots, radish, peas, and cilantro to the noodles.

Combine the ingredients for the dressing in small bowl; add to noodles.  Toss well and garnish with more cilantro.

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