Go Back
–+ servings
rice noodle salad // brooklyn supper
Print Recipe
Rice Noodle Salad with Quick Tahini-Lime Dressing
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A rice noodle salad with fresh vegetables and herbs, and an irresistible tahini-lime dressing.

Recipe Type: Dinner
Makes: 2 - 4 servings
Author: Brooklyn Supper
Ingredients
Dressing
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons sugar
  • 2 cloves finely minced garlic (about 2 teaspoons)
  • 2 teaspoons finely minced chile (I used a Serrano here)
  • 3 tablespoons fish sauce, (I like Red Boat, for a vegan/vegetarian option, use liquid aminos)
  • 2 tablespoons tahini
  • 6 tablespoons water
Salad
  • 8 ounces rice noodles
  • 1 tablespoon olive oil
  • 6 ounces shiitake mushrooms, stems removed, wiped clean, and chopped
  • 4 cups chopped spinach
  • 4 medium carrots, julienned
  • 1/2 cup chopped mint leaves
  • 1/4 cup chopped cilantro
  • 3 tablespoons minced green onion from 2 to 3 stalks
  • lime wedges
Instructions

  1. To make dressing, combine lime juice, sugar, garlic, and chile in a small bowl. Whisk in fish sauce, tahini, and water. Taste and add more lime, sugar, or chile as needed. Sauce will keep well covered in the fridge for several days.

  2. Cook rice noodles to al dente according to package instructions. Drain, rinse well with cold water, and drain again.
  3. Meanwhile, heat a small skillet over medium heat. Add olive oil, and then mushrooms and 2 to 3 tablespoons of the prepared dressing. Cook 3 - 5 minutes, or just until the mushrooms are soft.
  4. To serve, toss cooked noodles with several tablespoons dressing. Toss spinach with a tablespoon of dressing, and set atop noodles. Add carrots, mint, cilantro, and green onion to taste. Top with warm mushrooms, another drizzle of dressing, and a squeeze of lime.