Gluten-Free Rice Noodle Salad
By the Gluten Free Recipes team ·
This vibrant salad bursts with fresh flavors and satisfying textures, featuring tender rice noodles tossed with your favorite protein and crisp vegetables. A zesty, gluten-free dressing ties it all together for a light yet fulfilling meal.
At a glance: This medium lunch recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 9 ingredients — including gluten-free rice noodles, cooked protein of choice, fresh — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rice Noodle Salad: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Rice Noodle Salad: This recipe is naturally gluten-free by using certified gluten-free rice noodles and tamari. It avoids all gluten-containing grains.
Ingredients
- 8 oz gluten-free rice noodles
- 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
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp fresh lime juice
- 1/2 tsp grated fresh ginger (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- 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
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 certified gluten-free.
- 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
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
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
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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