Chinese Rice Noodle Salad with Egg and Vegetables Recipe
This chilled salad with rice noodles, egg, and crunchy vegetables is a light dish inspired by Chinese street snacks. It’s a bit like an Asian version of pasta salad – but without mayonnaise, and with a refreshing soy-and-vinegar dressing instead. Perfect for hot days, lunchboxes, or a party table.
This salad combines the lightness of rice noodles with the comfort of scrambled eggs and the crunch of fresh vegetables, all tied together with a simple yet aromatic soy-and-vinegar dressing. It’s quick to prepare, tastes best chilled, and is ideal for making ahead for parties or lunchboxes.
Chef's tips
Do not overcook the rice noodles – if they become too soft, the salad will lose its pleasant texture. Rinsing them under cold water right after draining helps keep them springy and separate. Let the scrambled eggs cool before mixing them in so they don’t warm up the salad or overcook the vegetables.
How to serve
Serve the salad in small bowls or on a large platter, sprinkled with extra toasted sesame seeds and finely sliced spring onion. It pairs well with grilled meats, stir-fries, or as part of a cold buffet with other Asian-inspired dishes.
Ingredients
- rice noodles - 150 g
- eggs - 2 piece
- fresh cucumber medium - 1 piece
- carrot medium - 1 piece
- bell pepper - 0.5 piece
- chives or spring onion chopped - 2 tablespoon
- soy sauce - 3 tablespoon
- rice vinegar or apple cider vinegar - 2 tablespoon
- sesame oil - 1 tablespoon
- vegetable oil for the eggs - 1 tablespoon
- sugar - 1 teaspoon
- garlic grated or finely chopped - 1 clove
- sesame seeds toasted, optional - 1 tablespoon
- salt a pinch for the eggs
- black pepper to taste
Preparation
- Pour boiling water over the rice noodles in a large bowl and set aside for 5–7 minutes (or according to the package instructions), until softened. Drain in a colander and rinse with cold water to keep them from sticking.
- Beat the eggs in a small bowl with a pinch of salt. Heat the vegetable oil in a pan over medium heat, pour in the eggs, and cook for 2–3 minutes, stirring gently, until you get small, soft scrambled eggs. Set aside to cool.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seedy center with a teaspoon if it is very watery, then slice into thin strips.
- Peel the carrot and cut into thin matchsticks or grate on a coarse grater. Cut the bell pepper into thin strips.
- In a large bowl, combine the rice noodles, scrambled eggs, cucumber, carrot, bell pepper, and chopped chives or spring onion.
- In a separate small bowl, make the dressing: mix together the soy sauce, rice vinegar, sesame oil, sugar, and garlic. Stir until the sugar dissolves.
- Pour the dressing over the salad and mix thoroughly so the noodles and vegetables are well coated.
- Taste and season with black pepper and, if needed, a little salt. Sprinkle with toasted sesame seeds. Chill in the fridge for at least 10–15 minutes to let the flavors meld, then serve cold or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij na 10 minut, zamieszaj i ewentualnie dodaj odrobinę sosu sojowego lub oleju sezamowego, jeśli makaron wchłonął sos.
