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Honey-Ginger Sesame Rice Noodle Salad

This is a great 'go-to' fresh and vibrant salad that can be a side or a meal.  I like to add Sesame Honey-Ginger marinated tofu cubes or chicken for some protein and extra "umph"!


1 Pkg Rice “Stick” noodles (looks like linguine)

2 tbsp NOOC Toasted Sesame Oil

3 tbsp NOOC EVOO

2 tbsp honey

2 tbsp Soy Sauce

2 tbsp water

3 tbsp NOOC Honey Ginger White Balsamic

¼ tsp cayenne pepper

1 red bell pepper, seeded, thinly sliced

1 C snow peas or sugar snap peas

2-3 green onions, julienned

¾ C toasted peanuts, coarsely chopped

½ C fresh basil and/or cilantro, chopped

lime wedges for squeezin'

Salt to taste (optional)


Cook noodles according to package instructions. Drain well, rinse with cold water and transfer to a large bowl; toss to coat with 1 tbsp EVOO.

In a small bowl, whisk together 1 tbsp Toasted Sesame Oil (to start), honey, soy sauce, Honey Ginger Balsamic, cayenne pepper, and salt. (The sesame oil has a pronounced flavour, so add more according to your own taste or substitute 1 tbsp EVOO).

Mix half of the dressing with the noodles.

Heat the remaining EVOO in a skillet over medium heat and add bell peppers & peas. Sauté until just beginning to wilt. *Do not overcook*. Remove from heat.

Add peanuts, green onions and basil or cilantro to noodles, mix in remaining dressing to coat all the ingredients.  Finish with fresh lime juice.

*Use Harissa Olive Oil or Blood Orange Olive Oil instead of EVOO for an interesting twist!

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