Ingredients:
- 8 oz gluten-free rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 1/4 cup gluten-free soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons Sriracha sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 lime, juiced
- Salt and pepper to taste
Instructions:
Cook the rice noodles according to package instructions, then rinse them under cold water and set aside
In a large bowl, combine the shredded carrots, sliced cucumbers, cilantro, green onions, and roasted peanuts
In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, honey, Sriracha sauce, minced ginger, minced garlic, and lime juice to make the dressing
Season with salt and pepper to taste
Divide the cooked rice noodles into two portions
Toss one portion of the rice noodles with half of the dressing, ensuring they are well coated
Toss the other portion of the rice noodles with the remaining dressing
To serve, arrange the dressed rice noodles on a plate or bowl and top with the vegetable mixture
Garnish with additional cilantro and roasted peanuts if desired
Enjoy your Spicy Rice Noodle Salad - 2 Ways
