Prepare time: 15 min
Cook: 10 min
Ready in: 25 min


  • 78 oz. Asian rice noodles, brown or white
  • 34 cups fresh cut up vegetables (see note)
  • 2 green onions, chopped
  • 1/2 cup fresh chopped cilantro
  • 34 Tbsp. thinly sliced basil
  • Optional: roasted peanuts or sliced almonds, chopped


  • 3 Tbsp. neutral oil, such as canola
  • 3 Tbsp. low-sodium soy sauce
  • 3 Tbsp. honey
  • 1 Tbsp. sesame oil
  • 1 Tbsp. chili garlic sauce
  • 2 Tbsp. fresh lime juice, about 1 lime
  • 1 Tbsp. grated fresh ginger
  • 1 garlic clove, minced or grated


  1. Cook rice noodles according to package directions or see above how I make mine so they don’t break or stick. Immediately drain and rinse under cold water. Set over a colander to drain.
  2. Meanwhile prepare the dressing by whisking all of the ingredients together in a small bowl.
  3. Combine the drained noodles, vegetables, green onions, cilantro, and basil with the dressing. Refrigerate the salad for 15-30 minutes before serving.

Full recipe Here