Rice Noodle Salad with Hot Chili Oil That You Will Crave All Summer

When it is too hot to turn on the stove for more than five minutes, this rice noodle salad with hot chili oil is exactly what you want to be eating. The noodles are cooked, rinsed in cold water, and tossed with whatever crunchy vegetables you have in the fridge. Then you pour a spicy chili oil dressing over the whole thing and suddenly you have a meal that is cold, refreshing, and absolutely loaded with flavor.

I started making this as a lazy summer dinner when I could not face another boring green salad. The first version was just noodles, cucumber, and whatever hot sauce I had on hand. Over time, I dialed in the dressing (the sesame oil and garlic make it), added more vegetables, and now it is one of those recipes I make at least twice a week when the weather gets warm. It travels well in a lunchbox too, which is a bonus.

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Why Rice Noodles Work Better Than Regular Pasta for Cold Salads

Regular wheat pasta gets starchy and clumpy when it cools down. You end up with a brick of spaghetti that needs to be pried apart with a fork. Rice noodles do not do that. They stay slippery and separate even after hours in the fridge, which makes them perfect for cold dishes.

Rice noodles also absorb dressing without getting mushy. They have this light, almost translucent quality that lets the flavors of the chili oil, soy sauce, and sesame come through without competing. And they cook in about 3 minutes, which means your total time from pantry to plate is barely 15 minutes. Try getting a wheat pasta salad on the table that fast.

Look for thin rice vermicelli or medium-width rice sticks at your grocery store. Both work, but the medium-width noodles give you a more satisfying chew. Avoid the super thick pad thai noodles for this recipe, as they are too heavy for a cold salad.

How to Make the Hot Chili Oil Dressing from Scratch

The dressing is where this recipe goes from good to “I need to make this again tomorrow.” It takes about 5 minutes and you can double or triple the batch to keep in the fridge for the week.

Start with a heat-proof bowl. Add 2 tablespoons of chili flakes (Korean gochugaru works great, or use regular red pepper flakes), 1 tablespoon of sesame seeds, and 3 cloves of finely minced garlic. Heat 3 tablespoons of sesame oil in a small pan until it just starts to shimmer, then pour it directly over the chili flake mixture. It will sizzle and smell incredible. That hot oil blooms the flavor of the chili flakes and toasts the sesame seeds in seconds.

Once the sizzling stops, stir in 2 tablespoons of soy sauce (or homemade sweet soy sauce for a sweeter kick), 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and the juice of half a lime. Taste it. It should hit salty, spicy, sour, and slightly sweet all at once. Adjust whatever you think needs more.

Best Vegetables and Toppings for Your Noodle Salad

The beauty of this dish is that it is almost infinitely customizable. That said, there are some vegetables that work way better than others in a cold noodle salad.

Always include: Cucumber (julienned or thinly sliced) for cold crunch. Shredded carrots for color and sweetness. Scallions (both green and white parts) for a sharp bite. These three give you the base that every good rice noodle salad needs.

Great additions: Thinly sliced red bell pepper, bean sprouts, edamame, shredded red cabbage, sliced fresh chilies, or sugar snap peas cut on the diagonal. Each one adds a different texture, and the more variety you have, the more interesting every bite becomes.

For protein: Sliced egg omelet strips, shredded rotisserie chicken, pan-seared tofu cubes, or cooked shrimp. The egg omelet is my favorite because it takes 2 minutes to make and adds a soft, rich element that balances all the crunchy vegetables.

Garnishes: Fresh cilantro, fresh mint, crushed roasted peanuts, and extra sesame seeds. The herbs add brightness and the peanuts add a nutty crunch that makes this feel like a restaurant dish.

Recipe: Rice Noodle Salad with Hot Chili Oil

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• For the noodles and salad:
• 8 oz (225g) thin rice vermicelli or medium rice sticks
• 1 English cucumber, julienned
• 2 medium carrots, shredded or julienned
• 4 scallions, thinly sliced
• 1 cup bean sprouts
• 1/2 red bell pepper, thinly sliced
• 2 eggs, beaten (for omelet strips)
• Fresh cilantro and mint, roughly chopped
• 2 tablespoons crushed roasted peanuts
• Sesame seeds for garnish
• For the hot chili oil dressing:
• 3 tablespoons toasted sesame oil
• 2 tablespoons chili flakes (gochugaru or red pepper flakes)
• 1 tablespoon sesame seeds
• 3 cloves garlic, finely minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Juice of 1/2 lime

Instructions

1. Cook the rice noodles according to the package directions (usually 2 to 3 minutes in boiling water). Drain and immediately rinse under cold running water until completely cool. Drain well and toss with a teaspoon of sesame oil to prevent sticking. Set aside.
2. Make the chili oil dressing: In a heat-proof bowl, combine the chili flakes, sesame seeds, and minced garlic. Heat the sesame oil in a small pan until shimmering, then carefully pour it over the chili mixture. Let it sizzle for 30 seconds. Stir in the soy sauce, rice vinegar, sugar, and lime juice. Mix well.
3. Make the omelet strips: Heat a lightly oiled non-stick pan over medium heat. Pour in the beaten eggs and swirl to make a thin omelet. Cook for 1 to 2 minutes until set, flip, cook 30 seconds more. Slide onto a cutting board, roll up, and slice into thin strips.
4. Assemble: Place the cold rice noodles in a large serving bowl. Top with cucumber, carrots, scallions, bean sprouts, bell pepper, and omelet strips.
5. Pour the chili oil dressing over everything and toss well to combine. If you prefer to toss at the table, serve the dressing on the side.
6. Garnish with fresh cilantro, mint, crushed peanuts, and an extra sprinkle of sesame seeds. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

• Storage: Store the noodles and vegetables separately from the dressing for up to 2 days. Toss together just before serving. Once dressed, the noodles are best eaten within a few hours.
• Spice level: Reduce the chili flakes to 1 tablespoon for a milder version, or add a minced fresh Thai chili for extra heat.
• Nut-free: Skip the peanuts and use extra sesame seeds instead.

Tips for Making This Salad Ahead of Time

This is a fantastic meal prep dish, but there are a couple things to know. The noodles can be cooked, rinsed, and stored in the fridge for up to 2 days. Keep them in a sealed container with a drizzle of sesame oil so they do not dry out or stick together. The chili oil dressing actually gets better after sitting overnight, as the flavors meld and the garlic softens. Make a big batch on Sunday and you have dressing for the whole week.

The vegetables can be prepped and stored in separate containers. Cucumber and carrots keep well for 2 to 3 days when julienned and stored with a damp paper towel. Bean sprouts are the exception. They get limp fast, so add those fresh right before serving.

When you are ready to eat, just toss everything together and add the dressing. It takes 30 seconds and you have a complete, cold, satisfying meal ready to go.

Ways to Customize This for Different Diets

Vegan: Skip the egg omelet and add pan-fried tofu or extra edamame for protein. The dressing is already vegan as written.

Gluten-free: Use tamari instead of regular soy sauce. Rice noodles are naturally gluten-free, so the rest of the dish is safe.

Low-carb: Replace the rice noodles with spiralized zucchini or daikon radish. You lose the slippery noodle texture but gain a lighter, crunchier base that still soaks up the chili oil beautifully.

Higher protein: Add grilled shrimp, shredded chicken, or thinly sliced steak. The chili oil dressing works as a marinade too, so you can marinate the protein in it for 15 minutes before cooking.

Frequently Asked Questions

Can I use regular noodles instead of rice noodles?
You can, but rice noodles give a better result for cold salads because they stay separated and slippery. If you use wheat noodles (like soba or thin spaghetti), toss them with extra sesame oil immediately after cooking to prevent clumping.

How spicy is this salad?
With 2 tablespoons of chili flakes, it has a medium heat that builds slowly. You will feel the warmth but it will not burn your mouth. For mild, use 1 tablespoon. For fiery, add a minced fresh Thai chili or habanero on top.

Can I serve this warm instead of cold?
Absolutely. Skip the cold water rinse on the noodles and toss everything while warm. The dressing works at any temperature. Warm noodle salads have a completely different feel but are equally delicious.

What is a good side dish for rice noodle salad?
Spring rolls, potstickers, or a simple miso soup round out the meal nicely. If you want something from this blog, my chicken and dumpling soup makes a surprisingly good pairing when served alongside a cold noodle dish.

Does the dressing need to be refrigerated?
Yes. Store it in a sealed jar in the fridge for up to one week. The oil may solidify slightly when cold. Just let it sit at room temperature for 10 minutes or microwave for 15 seconds to loosen it up before tossing.

This rice noodle salad with hot chili oil has become my go-to summer recipe, and I have a feeling it will become yours too. It is fast, it is flexible, and that chili oil dressing is the kind of thing you will want to put on everything. Make it for lunch, pack it for a picnic, or serve it at a barbecue alongside grilled meats. It works everywhere. And if you are looking for more easy recipes to keep you fed this summer, my Greek pasta salad and air fryer chestnuts are both worth adding to your rotation.

Last update on 2026-08-09 / Affiliate links / Images from Amazon Product Advertising API