This Gluten-Free Asian Noodle Salad instantly became a favorite of mine! It’s an even lighter take on my traditional Chinese Chicken Salad. I’ve added gluten free “rice stick” noodles which give it really nice texture. I found these rice stick noodles at Porno my local health food store (Central Market if you are in Texas) but you can also find them at Asian groceries or online. Here are the ones I used, also known as vermicelli.
The great thing about these noodles is that they are super clean and made of simply rice and water. That’s it! They are very versatile and can be eaten hot or cold and added to soups, salads, and spring rolls.
This awesome recipe takes just minutes to throw together and will fit with almost any dietary needs or restrictions. It’s great for weight loss as well as being:
- gluten free
- dairy free
- low sugar
- low cal
- low fat
My mom said that she always used these rice noodles as her secret weapon to lose weight when she was young! These noodle salads taste absolutely amazing while still being filling and satisfying.
If you’re getting bored of the same old salads over and over, this one is sure to spice things up! It’s so easy to throw together on a busy weeknight and you can feel great about eating it since it’s dairy free, gluten free, well combined, and vegetarian friendly. I hope you enjoy it as much as I did! Enjoy!!
1. Info for Gluten Free Asian Noodle Salad
- Cook Time: 2 mins
- Total Time: 14 mins
- Servings: 4
- Calories: unavailable
2. Ingredients for Gluten Free Asian Noodle Salad
- 8 ounces rice stick noodles (also known as vermicelli)
- 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
- 1 zucchini, shredded in the food processor
- 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
- 1 Tbs black sesame seeds (optional)
- 1 hot pepper – I used a Fresno chili for the pretty red color but jalapeno would work as well (optional)
- 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
- 3 Tbs olive oil
- 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
- 1 Tbs Toasted Sesame Oil
- 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
- 1 tsp Sriracha or more if you like it spicy!
- 5 chopped green onions, green and white parts
- Fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for about 3 minutes then drain.
- In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.
- Gluten Free Asian Noodle Salad via Linda Wagner
- Next, in a large mixing bowl add cabbage, shredded carrots, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.
- Garnish with sesame seeds and hot peppers. You can also add more cilantro and green onion if you like!
- Divide into bowls or onto plates and enjoy!!