Flat Rice Noodle Salad Recipe (Nanbyagyi thoke)

Flat rice noodles: These are wide, flat noodles made from rice flour, commonly used in Asian dishes.

Shredded cabbage: Adds a crunchy texture and mild flavor to the salad.

Julienned carrots: Thinly sliced carrots that add sweetness and color.

Chopped cilantro: Fresh herb that adds a burst of flavor and aroma.

Chopped roasted peanuts: Adds a crunchy texture and nutty flavor.

Fish sauce: A salty, savory sauce made from fermented fish, essential for authentic flavor.

Lime juice: Adds a tangy and refreshing citrus flavor.

Soy sauce: A salty and savory sauce made from fermented soybeans.

Sesame oil: A flavorful oil made from toasted sesame seeds, adds a nutty taste.

Sugar: Balances the flavors by adding a touch of sweetness.

Garlic: Adds a pungent and aromatic flavor.

Chili flakes: Optional, adds a spicy kick to the salad.

When preparing flat rice noodles, ensure they are cooked al dente by following the package instructions closely. Overcooking can lead to mushy noodles that won't hold up well in the salad. After cooking, immediately rinse the noodles with cold water to stop the cooking process and remove excess starch. This will keep them from sticking together and maintain their texture. For an extra burst of flavor, lightly toast the roasted peanuts before chopping; this enhances their nutty aroma and adds a delightful crunch to the salad.

• flat rice noodles - Substitute with fettuccine: Fettuccine has a similar flat shape and texture, making it a good alternative.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and freshness.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a similar crunch and a different flavor profile.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• chopped roasted peanuts - Substitute with chopped roasted almonds: Almonds provide a similar crunch and nutty flavor.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor without the fishiness.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar savory flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty flavor of sesame oil.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can replace garlic.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level and can be used in smaller quantities.

• To store the flat rice noodle salad, transfer it to an airtight container. Ensure the container is clean and dry to maintain the freshness of the ingredients.
• Place the container in the refrigerator. The salad can be stored for up to 2 days. Beyond this period, the noodles may become too soft, and the vegetables might lose their crunch.
• If you plan to store the salad for longer, consider keeping the dressing separate. Combine the noodles, vegetables, and dressing just before serving to preserve the texture and flavor.
• For freezing, it's best to avoid freezing the fully assembled salad. Instead, freeze the noodles and vegetables separately. Cook the noodles and let them cool completely before placing them in a freezer-safe bag or container.
• Blanch the cabbage and carrots briefly in boiling water, then plunge them into ice water to stop the cooking process. Drain thoroughly and freeze them in a separate container.
• The dressing can be made fresh when you're ready to serve the salad. This ensures the flavors remain vibrant and the vegetables stay crisp.
• When ready to serve, thaw the noodles and vegetables in the refrigerator overnight. Combine with freshly made dressing and chopped cilantro, roasted peanuts, and any other fresh ingredients.
• Always check the texture and taste of the noodles and vegetables after thawing. If they seem too soft or have lost their flavor, it might be best to prepare fresh ingredients for the best dining experience.

• Gently warm the flat rice noodles salad in a non-stick skillet over low heat. Stir occasionally to ensure even heating, but avoid overcooking to maintain the texture of the vegetables and noodles.

• Place the salad in a microwave-safe dish and cover it with a damp paper towel. Microwave on medium power in 30-second intervals, stirring in between, until the salad is warm. Be cautious not to overheat, as this can make the noodles mushy.

• For a quick refresh, toss the salad in a hot wok with a splash of sesame oil and a bit of soy sauce. Stir-fry for 1-2 minutes until just warmed through. This method can revive the flavors and add a slight crispness to the vegetables.

• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the noodles to soften slightly without losing their bite.

• Large pot: Used to cook the flat rice noodles according to the package instructions.

• Colander: Essential for draining and rinsing the cooked noodles with cold water.

• Large bowl: Needed to combine the cooked noodles, shredded cabbage, julienned carrots, chopped cilantro, and chopped roasted peanuts.

• Small bowl: Used for whisking together the fish sauce, lime juice, soy sauce, sesame oil, sugar, minced garlic, and chili flakes.

• Whisk: Helps to thoroughly mix the dressing ingredients in the small bowl.

• Knife: Necessary for chopping cilantro, peanuts, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and preparing the vegetables and other ingredients.

• Measuring cups: Ensures accurate measurement of ingredients like shredded cabbage, julienned carrots, and chopped cilantro.

• Measuring spoons: Used to measure smaller quantities of ingredients like fish sauce, lime juice, soy sauce, sesame oil, sugar, and chili flakes.

• Tongs: Useful for tossing the noodle mixture with the dressing to ensure even coating.

• Serving bowl: Ideal for presenting the salad when serving immediately or refrigerating.

Prep ingredients in advance: Chop the cabbage, carrots, and cilantro ahead of time and store them in the fridge.

Use pre-roasted peanuts: Buy roasted peanuts to save the step of roasting them yourself.

Make the dressing ahead: Whisk together the fish sauce, lime juice, soy sauce, sesame oil, sugar, garlic, and chili flakes and store in a jar.

Quick noodle cooking: Use instant flat rice noodles that cook faster.

Batch cooking: Double the recipe and store leftovers for an easy meal later.