Gluten-Free Rice Noodle Salad

Ingredients

Shop links on this page are for gluten-free rice noodles, gluten-free tamari or gluten-free tamari alternative, rice vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 8 oz gluten-free rice noodles Shop
• 1 cup cooked protein of choice (e.g., grilled chicken breast, pan-seared shrimp, baked tofu, or chickpeas)
• 2 cups fresh, chopped vegetables (e.g., shredded carrots, bell peppers, cucumber, edamame, spinach)
• 2 tbsp gluten-free tamari or gluten-free tamari alternative Shop
• 1 tbsp rice vinegar Shop
• 1 tsp sesame oil Shop
• 1 tbsp fresh lime juice
• 1/2 tsp grated fresh ginger (optional)
• 1/4 tsp red pepper flakes (optional) Shop

Instructions

1. 1 Cook the gluten-free rice noodles according to package directions, which typically takes about 5-8 minutes. Once tender, drain them thoroughly and rinse with cold water to prevent sticking, then set aside.
2. 2 Prepare your protein: if using chicken or shrimp, cook until no longer pink and slightly browned, about 5-7 minutes. If using tofu, bake or pan-fry until golden, approximately 10-15 minutes. Ensure any seasonings used are gluten-free.
3. 3 Wash and chop all your fresh vegetables into bite-sized pieces. Aim for a variety of colors and textures, such as crisp bell peppers, crunchy cucumber, and tender spinach, preparing them for immediate assembly.
4. 4 In a large bowl, combine the cooked and cooled gluten-free rice noodles, your prepared protein, and all the chopped fresh vegetables. Gently toss them together to distribute evenly.
5. 5 In a small separate bowl, whisk together the gluten-free tamari, rice vinegar, sesame oil, fresh lime juice, grated ginger (if using), and red pepper flakes (if using) until well combined. Drizzle this dressing over the noodle and vegetable mixture, tossing gently to coat everything. Taste and adjust seasoning if needed before serving immediately.

Nutrition (per serving)

Tips & Notes

• Snip the cooked rice noodles into shorter lengths with kitchen scissors so they toss evenly with the vegetables and are easier to eat.
• Taste the lime and tamari dressing before tossing. If it is too sharp, a little honey or maple syrup rounds it out. Use tamari labeled gluten-free.
• Rice noodles soak up dressing as they sit. Dress the salad shortly before serving and keep a little dressing back to refresh leftovers.

Common questions