Are you looking for something easy and quick to make on a nice summer’s day? Try out this super easy rice noodles salad with hot chili oil! It is super quick to make and is packed with so much freshness and flavor.
I’ve been making different variations of this salad for years now either at home or at work every single summer and each time, as good as the last! It is honestly so simple you can’t go wrong with it and the best part is, you can put whatever you like (or whatever leftover is in your fridge) and voila, easy peasy lemon squeezy lunch on a hot summer day.
Summer Rice Noodles Salad with Hot Chili Oil Recipe
I’m not going to write how to make this salad in detail twice (because hello, duplicate content you’re not my friend!). As always, my recipes are hot and steaming down below so if you’re in a hurry, just skip the blabber my friend and head down below. That did not sound right but you get the jiz!
Anyways, if you do like blabber and is bored and need something to read, here are few tips for ya for when you decide to re-create this rice noodles salad:
- The vinegar – if you’re going to make this specific recipe with the recommended salad dressing and all, the only hope I have is to get your hands on this wonderful Chinese black vinegar because my friend, it is le bomb.com. Must have in the kitchen indeed! I did mention you can use apple cider vinegar but in all honesty, I find it a tad too acidic but it works. Your choice… *whispers… get the Chinese vinegar!*
- The oil – Sesame oil is one of my favorite oils of all time and my pantry is never without it and it makes a huge difference in this recipe as it gives this delicious fragrance and slightly nutty taste that will make you want to devour this salad. You can also use sesame oil in all sorts of dishes so don’t worry about getting a bottle (it also last forever).
- The egg – If you’ve read the recipe then you probably noticed that I made an egg pancake which I sliced thinly. You honestly do not need to do that. You can do whatever with the egg, I did it for the aesthetics and for this recipe photos (Pinterest, hello!). However, if you have extra minutes to spare, it is a nice touch to do this as it honestly does not take long to make it. 5 minutes, tops!
What can I put in my rice noodles salad?
My personal rule for this is simple, add whatever you feel like adding at that moment. Listen to your intuition! However, most of the time is “look in my fridge and see what is close to rotting!”.
Anything on the horizon and whatever is in your fridge that would go well with a rice noodles salad, go for it.
Can I use a different sauce?
Absolutely! When I created this recipe, I wanted to try the Chinese hot chili oiled noodles hence why this one is with that. However, you can try different types of sauces as you wish. Here are some of my personal favorites:
- Soy sauce, lime juice, and sesame oil
- Tahini, honey, and lemon juice
- Peanut butter, lemon juice, and a bit of honey
- Fish sauce, lemon juice, and chopped fresh chilies
What other vegetables would go well with this salad?
I know I’ve already mentioned above that you can use whatever you want in this rice noodles salad but if you really insist in knowing (or is unsure what you can really put because “whatever” doesn’t really apply to “anything”) then here some of the veggies and meats I’ve had with this dish:
- Sautéed mushrooms
- Bell peppers
- Shredded carrots
- Steamed broccoli
- Shredded cabbage
- Bean sprouts
- Lots of herbs
- Leftover grilled chicken
- Leftover grilled pork
- Leftover oven salmon
- Smoked salmon
There you go! I hope it takes away some of the guesswork for you. Of course, you can always follow the actual recipe below. I just like to give variations as this salad is totally customizable (as any salad is!).
Are you on Pinterest? Pin this for later!
Do you want more quick and easy recipes?
- Easy Roasted Tomatoes and Burrata Pasta Recipe
- Easy Cacio e Pepe Recipe (Cheese and Pepper Pasta)
- Garlic, Lemon, Parmesan, and Broccolini Pasta Recipe
- Delicious Chorizo and Blue Cheese Pasta Recipe
- Easy and Gluten-Free Meatballs in Tomato Sauce Pasta Recipe
Summer Rice Noodles Salad with Hot Chili Oil Recipe
- 2 cloves Garlic - Minced
- 1 small Shallots - Minced
- 1 handful Spinach - Cut into thin slices
- 1 pcs Fresh Chili - Of your choice
- 1 medium Tomato - Cored and sliced
- 1/3 pcs Cucumber - Cut into thin slices
- 1 medium Egg - Beaten
- 1 serving Rice Noodles - Cooked in boiling water according to package and rinsed in cold water
- 1 tbsp Chinese Vinegar - Apple cider vinegar is fine, too
- 1 tbsp Light Soy Sauce - i.e Kikkoman
- Salt and Pepper - to taste
- 1 tbsp Sesame Oil
- 1 tbsp Vegetable Oil
- 1 tsp Chinese Chili Oil - Optional, I used Laoganma crispy chili oil (but just used the oil)
Prepare the egg
- Heat your non-stick frying pan on medium heat, add a little bit of vegetable oil
- Carefully put your beaten egg on the pan and swirl it until the whole surface is covered with the egg
- Cook until it resembles a cooked crepe and remove it from the pan and place it on a chopping board
- Fold the egg in three and slice thinly
Assemble your rice noodle salad
- On a bowl, add your noodles, vinegar, and soy sauce at the bottom and give a quick mix
- Top it with the minced garlic, minced shallots, sliced cucumbers, sliced spinach, sliced egg omelet, and fresh chili
- Set aside close to the stove
- Add salt and pepper to taste
Prepare the hot chili oil
- In a small pot, add the sesame oil and vegetable oil and heat it up on medium heat until the smoking point
- Once the oil is really hot, lift it off the stove and carefully add it on top of the rice noodle salad ensemble
- There will be sizzling noises and oil splashes, don't be scared! It is perfectly normal.
- Done and enjoy! Add more seasonings according to your taste.