Royal Orchid Noodle Salad

Embark on a culinary journey with the vibrant and refreshing Royal Orchid Noodle Salad, a masterpiece of flavors and textures. This stunning dish features tender rice noodles tossed with a colorful medley of crisp red bell peppers, shredded carrots, crunchy cucumbers, and bold purple cabbage, all tied together by fresh cilantro and mint for a burst of herbal brightness. A tangy sesame-citrus dressing, made from soy sauce, rice vinegar, lime juice, and a hint of ginger and garlic, elevates the salad with its zesty edge. Topped with roasted peanuts and sesame seeds for an irresistible crunch, this salad is as visually striking as it is delicious. Perfect as a light and healthy vegan-friendly option (just swap the honey for maple syrup), it’s ready in just 35 minutes and can be served chilled for a refreshing treat. Try this noodle salad for a wholesome, flavor-packed meal that’s as delightful to make as it is to share!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 1 large Red bell pepper
• 1 medium Carrot
• 1 small Cucumber
• 100 grams Purple cabbage
• 15 grams Fresh cilantro
• 10 grams Fresh mint
• 50 grams Roasted peanuts
• 1 tablespoon Sesame seeds
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 2 tablespoons Fresh lime juice
• 1 tablespoon Honey (or maple syrup for vegan option)
• 1 tablespoon Sesame oil
• 1 teaspoon Fresh ginger (grated)
• 1 clove Garlic (minced)

Directions

Step 1

Cook the rice noodles according to package instructions, typically by soaking them in boiling water for 6-8 minutes until tender. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2

While the noodles cool, prepare the vegetables. Thinly slice the red bell pepper and cucumber into matchstick-sized pieces. Shred the carrot using a box grater or julienne peeler. Finely shred the purple cabbage.

Step 3

Chop the fresh cilantro and mint leaves. Roughly crush the roasted peanuts with a knife or in a mortar and pestle.

Step 4

Prepare the sesame-citrus dressing. In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, grated ginger, and minced garlic until well combined.

Step 5

In a large mixing bowl, combine the cooked and cooled rice noodles with the prepared vegetables, cilantro, and mint. Pour the dressing over the mixture and toss gently to coat everything evenly.

Step 6

Transfer the salad to a serving platter or individual bowls. Sprinkle with crushed peanuts and sesame seeds for garnish.

Step 7

Serve immediately as a chilled salad or refrigerate for up to 2 hours to enhance the flavors further. Enjoy this vibrant and healthy dish!

Nutrition Facts

Serving size	742.4 grams (742.4g)

Amount per serving	% Daily Value*
Calories	895

Total Fat 46.60g	60%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 15.70g
Cholesterol 0mg	0%
Sodium 2304mg	100%
Total Carbohydrate 101.20g	37%
Dietary Fiber 16.80g	60%
Total Sugars 31.10g
Protein 28.10g	56%

Vitamin D 0IU	0%
Calcium 200mg	15%
Iron 6mg	34%
Potassium 1490mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 12.0%

Carbs: 43.2%