Rice Noodle Salad with Veggies

If you are looking for a cold grab-and-go salad that offers a sweet and tangy bite that is nutritious and delicious…you came to the right place! This salad, also called bun in Vietnamese, is easy to make for a work lunch and delicate enough for a weekend meal during the summer months.


• 8 oz. thin rice noodles.
• ¾ cup rice vinegar.
• 2 Tbsp. canola oil.
• 2 Tbsp. sugar.
• ½ tsp. salt.
• ¼ tsp. white pepper.
• 1 cup finely shredded carrot.
• 1 cup finely shredded red pepper.
• 1 cup finely shredded yellow pepper.
• 1 cup finely shredded zucchini.
• ¼ cup fresh cilantro leaves, finely chopped (for garnish).
• 1 green onion, thinly sliced at an angle (use only the green part for garnish).


1 – Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.
2 – Before mealtime, place noodles in a large mixing bowl and set aside.
3 – Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.
4 – Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion. Enjoy!

Notes:I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.

If you make this dish at home, take a picture of it, share your creation on social media, and tag us @NOAHHELPS.

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