Black Pepper Free Gluten Free Sesame Rice Noodle Salad
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Learn more →Ingredients
4 servings
For the salad
- 8 oz rice noodles (medium width, about 3mm)
- 1 english cucumber, halved lengthwise and thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- 1 cup shelled edamame, thawed if frozen
- 4 scallions, thinly sliced (green parts only)
For the dressing
- ¼ cup tamari
- 3 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp chili garlic sauce
For serving
- 2 tbsp toasted sesame seeds
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tsp chili oil (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still slightly firm, about 4–5 minutes. Drain in a colander and rinse immediately under cold running water until the noodles are completely cool and no longer sticky.
- 2
While the noodles cook, whisk together the tamari, toasted sesame oil, rice vinegar, honey, grated ginger, and chili garlic sauce in a small bowl until the honey is fully dissolved and the dressing is smooth.
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