Gluten Free Chinese Rice Noodle Salad and Dressing

Have you ever heard of Chinese rice noodles? They’re different than gluten free rice pasta, but you can easily substitute them for whatever you can find locally. I’ve added some to this fresh and crisp gluten free Chinese salad. The dressing is tasty, as well.

Note: If you don’t have access to mung beans or mung bean sprouts, substitute them with the beans from green beans and a different variety of sprouts such as radish sprouts.

Chinese Rice Noodle Salad and Dressing

Yield: Serves 4

Crunchy are the vegetables and hearty are the noodles in this colorful, Chinese gluten free salad. Tossed lightly in its Asian-style dressing, it will leave you feeling satisfied, yet wanting to go back for seconds, for the taste and texture alone.

Ingredients:

For the Salad:

4 oz. gluten-free rice noodles (Three Ladies brand, cooked, drained, and rinsed under cold water
1 carrot, julienne sliced
1 medium green bell pepper, julienne sliced
1/2 red bell pepper, julienne sliced
1/2 cup mung bean sprouts (or radish sprouts)

For the Dressing:

3 Tablespoons neutral-flavored oil
1 Tablespoon sesame seed oil
2 Tablespoons reduced-sodium gluten-free tamari sauce or soy sauce
2 Tablespoons rice vinegar
1/2 teaspoon granulated sugar (or agave syrup)
Freshly ground black pepper, to taste
1/2 teaspoon hot chili oil to replace equal parts peanut oil, for heat (optional)

Instructions:

Make the dressing by whisking together all of the dressing ingredients.
In a separate bowl, toss together all of the salad ingredients.
Add about 1 tablespoon of dressing to the bottom of large salad bowl and toss gently. Add additional dressing, to taste. Serve immediately.

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