Rice Noodle Salad

RECIPE #250, DAY #354


ORIGINAL RECIPE: “Fiery Noodle Salad” from Jamie Oliver’s Meals in Minutes*

TIMING: 30 minutes

DIFFICULTY: Pretty easy

TOOLS: Food processor.

COOK TYPE: Stovetop, boiling.

2016-06-08 18.20.08HEALTH: I use a brown rice noodle because it barely tastes any different. Either way, this is a nice, low-fat, and summery-feeling side (or lunch). As leftovers, I poured in some leftover peanut sauce and tossed with leftover chicken. Perfect.

EXPERIENCE: Still living between houses. Still trying out a Jamie Oliver cookbook. Still finding that Oliver’s recipes are on the bland side (which is so stereotypical British). So I just pump up the flavorings and everyone loves them. My daughter even eats chicken if it come from a Jamie Oliver cookbook.

NOTES: Pair this with Chicken Satay Lettuce Wraps and some Singha.

We could have made half the salad for the four of us, as a side.


  1. Bring a pot of water to boil. Cook 8 ounces rice noodles or Chinese egg noodles according to package directions. Rinse in cold water until cool and set aside.
  2. Meanwhile, toast 3/4 cup chopped cashews in a dry pan until toasted. Add 1 tablespoon honey and stir until honey has caramelized. Remove from heat.
  3. Meanwhile, in a food processor, combine 1/2 red onion, 1 Thai chili, 1/2 bunch cilantro, juice of 1 lime, 1 tablespoon sesame oil, 1 teaspoon toasted sesame oil, and 1 teaspoon fish sauce. Pulse until combined and taste for seasonings.
  4. Toss the noodles with the sauce and cashews. Taste for salt and spice. Serve topped with a little minced cilantro.

Serve with Chicken Satay Lettuce Wraps and Singha.

*Recipe has been changed from the original.


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