This was my first time cooking with rice noodles and I have to say they were a little scary at first.  I really didn’t know what to expect.  But I’m so glad I overcame my doubts because they are so good.  The texture is fun and they absorb the flavors of this sauce beautifully. 

Best of all, Ava totally loved this salad.  She tried it and is now begging I put it in her lunch this week. 

You could add any veggies you like to this spicy orange rice noodle salad.  I just used what I had on hand.  The orange flavor tones down the spicy sriracha sauce and jalapeno.  This salad is perfect at room temperature after marinating in the sauce for a couple hours in the fridge. 

  

For a fun, different weeknight meal I encourage you to give this tasty, healthy salad a try.  To up the protein you could add grilled chicken, tofu or shrimp. 

 

Spicy Orange Rice Noodle Salad

Serves 2

{ingredients}

½ (8oz) package rice noodles

¼ C carrots, thinly sliced

¼ C Cucumber, thinly sliced

2 scallions, diced (reserve some for garnish)

1 jalapeno, thinly sliced and deseeded

3 T fresh peas

2 cloves garlic, minced

2 T peanuts chopped (garnish)

{dressing}

4 T soy sauce

2 T orange juice

2 T canola oil

1 T sugar

1 T orange zest

2 squirts Rolands Sriracha sauce

{directions}

Cook rice noodles according to package directions.  Drain and rinse with cold water.

Whisk dressing ingredients in a small bowl and set aside.

Prepare veggies.

Combine veggies and rice noodles.

Fold in dressing.

Garnish with scallions and peanuts.

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