Description
A quick, vibrant, and flavorful Green Ginger Rice Noodles dish packed with fresh herbs, a zesty green sauce, and crunchy vegetables. Perfect for a light, healthy, and satisfying meal.
Ingredients
- 200g dried rice noodles
- 1/2 cup coriander (cilantro) leaves, packed
- 1/2 cup mint leaves, packed
- 1 green chili, roughly chopped (optional, adjust to taste)
- 1 garlic clove
- 1 tbsp ginger, freshly grated
- 1 tbsp soy sauce
- 2 tbsp lime juice (or lemon juice)
- 2 tbsp olive oil or vegetable oil
- 1 tsp sugar
- 1/2 tsp salt
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 2 green onions, finely sliced
- 2 tbsp roasted peanuts, crushed (optional, for garnish)
- Lime wedges, to serve
Instructions
- Cook rice noodles according to packet directions, then drain and rinse under cold water. Set aside.
- In a blender or food processor, combine coriander, mint, green chili, garlic, ginger, soy sauce, lime juice, olive oil, sugar, and salt. Blend until smooth to make the green sauce.
- In a large bowl, toss the cooked noodles with the green sauce until well coated.
- Add the cucumber, carrot, and green onions to the noodles and gently toss to combine.
- Serve noodles in bowls, topped with crushed peanuts and lime wedges.
Notes
- Adjust chili to your heat preference or omit for a milder version.
- Can be served warm or cold.
- Great as a light main dish or a side to grilled meats.
- Make the green sauce ahead and store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: No-Cook / Tossed
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
