Green Bean and Rice Noodle Salad







A recipe allowed in a / / / / diet.

For this one, you can easily switch from “health on a plate” to “health in a bowl”. Asparagus, two types of green beans, red onion, and rice noodles make this a truly vegan energy-booster. The tangy and sweet dressing is a simple but tasty mixture of rice wine vinegar, sesame oil, and powdered sugar. It’s the perfect side dish for meats, but it can be served on its own, too.

Nutritional Chart

Calories: 128 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 5 g
  • 3 g
  • 24 g

Ingredients Needed for Green Bean and Rice Noodle Salad

For the salad:

5 ounces of flat green beans
5 ounces of green beans
4 ounces of asparagus
1 medium red onion, sliced
3 ounces of rice noodles
3 fresh mint leaves

For the dressing:

1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon powdered sugar

How to Make Green Bean and Rice Noodle Salad

  1. For the salad:Fill a cooking pot halfway with water, salt it, and bring it to a gentle boil over low heat.
  2. Add the flat green beans, green beans, and asparagus. Stir them once or twice. Cook for 5 – 7 minutes, or until the veggies are bright green.
  3. Fill a bigger bowl with cold water and blanch the cooked veggies for 3 minutes by plunging them in.
  4. Transfer them between paper towels and gently pat them.
  5. Add the cooked veggies to a serving bowl. Add the onion, rice noodles, and mint leaves. Set aside.
  6. Add the rice wine vinegar, sesame oil, and powdered sugar to a small bowl. Mix them using a teaspoon. Add this dressing to the salad in the serving bowl, mix, and serve.

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