- Drain noodles thoroughly so the dressing clings instead of becoming diluted.
- Start with one tablespoon chili crisp and add more after tasting.
Wake up crunchLunch · Southeast Asian inspired
Chili Crisp Rice Noodle Salad
Slippery rice noodles, cucumber ribbons, herbs, and sesame tossed in a glossy lime chili dressing.
Trend signalRice noodle momentumWhy it is trending · Tastewise ↗MoodRecipe developed this original version after tracking the wider social food format. It is not a transcription of the linked recipe.
20 minutesEasy difficulty8g protein
Why it fits
Cool noodles, bright lime, herbs, and chile create an energizing tangle without a long cooking session.
01 Gather
Ingredients
Makes 2 generous servings
- 8 oz rice noodles
- 1 English cucumber
- 1 cup shredded carrots
- ½ cup mint and cilantro
- 2 tbsp chili crisp
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sesame oil
02 Make
The good part
- 01
Soak or cook noodles according to the package, rinse cold, and drain well.
- 02
Whisk chili crisp, lime, soy sauce, sesame oil, and a tablespoon of water.
- 03
Toss noodles with cucumber, carrots, herbs, and dressing; finish with sesame.
03 Know before you cook
Small details, better dinner.
Practical notes for getting the texture right, adapting the ingredients, and saving what is left.
- Use tamari for a gluten free version.
- Add edamame, tofu, shrimp, or shredded chicken for more protein.
Refrigerate for up to 3 days. Keep herbs separate for the freshest texture and loosen noodles with lime juice.
Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.
Per serving, approximately
420 calories8g protein5g fiber
Nutrition is an estimate and may vary with brands and portions.04 The kitchen edit
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