This recipe is all about bold flavor with minimal fuss. The zesty ginger dressing wakes up your taste buds, while the green herbs and vegetables bring freshness and crunch. It’s naturally vegan and gluten-free, quick to prepare, and easy to customize with your favorite proteins or extra veggies. Whether served warm or cold, it’s a wholesome and energizing dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice noodles
Fresh ginger (grated)
Garlic (minced)
Lime juice
Soy sauce or tamari
Sesame oil or neutral oil
Maple syrup or honey (for sweetness)
Green onions (sliced)
Fresh herbs (cilantro, mint, basil)
Baby spinach or other leafy greens
Cucumber (julienned or thinly sliced)
Snap peas or green beans (lightly blanched or raw)
Avocado (optional, sliced)
Crushed peanuts or sesame seeds (for garnish)
Directions
Cook rice noodles according to package instructions. Drain and rinse with cold water to stop cooking.
In a small bowl, whisk together grated ginger, garlic, lime juice, soy sauce, sesame oil, and maple syrup to make the dressing.
In a large bowl, combine the noodles, green onions, herbs, spinach, cucumber, and snap peas.
Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
Taste and adjust seasoning with more lime juice or soy sauce if needed.
Serve immediately, topped with avocado slices and crushed peanuts or sesame seeds.
Servings and timing
This recipe serves 2–3 as a main dish or 4 as a side. Preparation time is 15 minutes. Cooking time is about 5 minutes for the noodles. Total time: approximately 20 minutes.
Variations
Add Protein: Top with grilled tofu, shrimp, or chicken for a more filling meal.
Spicy Version: Add chili flakes, sriracha, or sliced fresh chili to the dressing.
Crunchy Veggies: Add shredded cabbage, carrots, or radishes for extra crunch.
Nut-Free Option: Skip the peanuts and use seeds or crispy shallots for garnish.
Warm Version: Toss with warm noodles and sautéed greens for a cozy alternative.
Storage/Reheating
This dish is best served fresh but can be stored in an airtight container in the fridge for up to 2 days. Serve cold or bring to room temperature before eating. If the noodles stick together, toss with a little extra lime juice or oil to loosen them. Not recommended for freezing.
FAQs
What kind of rice noodles should I use?
Medium-width flat rice noodles or vermicelli work best. Just follow the cooking instructions on the package.
Can I use dried herbs instead of fresh?
Fresh herbs are key to the vibrant flavor, but in a pinch, you can use a small amount of dried herbs and increase the green veggies.
Is this dish vegan?
Yes, as long as you use maple syrup instead of honey and a plant-based protein if adding one.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance and stored in the refrigerator.
Can I serve this warm?
Yes, it’s great warm or cold. To serve warm, skip rinsing the noodles and sauté the greens lightly.
What does the ginger add to the dish?
Ginger brings warmth, spice, and brightness, balancing the sweetness and acidity of the dressing.
How do I keep the noodles from clumping?
Rinse them in cold water and toss with a bit of oil if not serving immediately.
Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or tamari.
What greens can I use besides spinach?
Try kale (massaged), arugula, or shredded napa cabbage.
What can I serve with this?
It pairs well with spring rolls, grilled skewers, or miso soup for a complete meal.
Conclusion
Green Ginger Rice Noodles are a bright and refreshing way to enjoy bold, wholesome flavors in a simple dish. With minimal cooking and maximum taste, this recipe is perfect for quick lunches, light dinners, or meal prep. Packed with greens, zingy ginger, and nourishing ingredients, it’s a go-to meal that’s as satisfying as it is healthy.
Green Ginger Rice Noodles are a fresh, vibrant noodle dish made with rice noodles, crisp vegetables, fresh herbs, and a zesty ginger-lime dressing. Light, healthy, and packed with flavor, it’s perfect served warm or cold.
Author:Catherine
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Yield:2–3 servings (main) or 4 servings (side)
Category:Main Course
Method:No-Cook
Cuisine:Asian-Inspired
Diet:Vegan
Ingredients
6 oz rice noodles
1 tbsp fresh ginger, grated
1 clove garlic, minced
2 tbsp lime juice (about 1 lime)
2 tbsp soy sauce or tamari
1 tbsp sesame oil or neutral oil
1 tsp maple syrup or honey
2 green onions, sliced
1/2 cup fresh herbs (cilantro, mint, basil), chopped
1 cup baby spinach or leafy greens
1/2 cucumber, julienned or thinly sliced
1/2 cup snap peas or green beans (blanched or raw)
1/2 avocado, sliced (optional)
2 tbsp crushed peanuts or sesame seeds (for garnish)
Instructions
Cook rice noodles according to package instructions. Drain and rinse with cold water to stop cooking.
In a small bowl, whisk together grated ginger, garlic, lime juice, soy sauce, sesame oil, and maple syrup to make the dressing.
In a large bowl, combine cooked noodles, green onions, herbs, spinach, cucumber, and snap peas.
Pour the dressing over the noodles and toss gently to coat evenly.
Adjust seasoning with additional lime juice or soy sauce, if needed.
Serve immediately, topped with avocado slices and crushed peanuts or sesame seeds.
Notes
Add grilled tofu, shrimp, or chicken for extra protein.Use gluten-free tamari for a fully gluten-free dish.Add chili flakes or sriracha to the dressing for heat.Toss with warm noodles and sautéed greens for a warm version.Store leftovers in the fridge for up to 2 days; toss with lime juice or oil to refresh.
