This Asian Harvest Noodle Salad is an easy recipe and healthy late summer that features vermicelli rice noodles and a homemade low calorie Asian dressing. Our family loves easy meals, and especially noodles for salad bases, making them a fun and kid-friendly meal. We also love that the harvest vegetables (peppers, carrots and gorgeous rainbow chard) in this side dish are versatile and can easily be used in more than one dish throughout the week to avoid food waste! And when it comes to using up those delicious and abundant harvest vegetables available in the late summer season, this sesame Asian salad dressing makes them taste about as amazing as you can imagine! We also enjoy this easy salad recipes because it is a perfect alongside a BBQ dinner, or a quick sheet pan of baked meat and veggies.
I love that each these vegetables are so versatile when it comes including them into salads and a variety of meals. What I love about finding multiple ways to use vegetables in our recipes throughout the week is that you won't end up wasting food. In my opinion, there is nothing worse than to have a fridge crisper full of lovely, homegrown vegetables that goes to waste by the end of the week because they haven't found a meal to be used in. We often go as far as doing a omelette night on Saturdays to use up extra vegetables that need a meal to be part of!
This is an easy, healthy, quick recipe that allows the vegetables to cook quickly by slicing or grating them thinly. It is absolutely perfect for busy lives when you just want to get dinner on the table. And when these vegetables are paired with rice noodles and a delicious Asian-inspired dressing, it creates a fun, filling and harvest-friendly side salad that can be ready in 20 minutes, full of bright and colourful produce.
Asian Harvest Noodle Salad
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: 6+ servings
- 8 oz uncooked rice vermicelli
- 1/4 cup reduced sodium tamari (or soy) sauce
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 2 tbsp of minced ginger
- 3 cloves of minced garlic
- 1 large carrot, grated
- 1 red or yellow sweet pepper, thinly sliced
- 1 cup of chopped swiss chard
- 1 tbsp canola oil
- Bring a medium pot of water to a boil, remove the pot from the heat, and add the noodles. Let the noodles soak until they're tender, about 5 minutes. Drain and pat dry.
- Mix tamari, maple syrup and sesame oil and set aside.
- In a large, deep frying pan, heat the oil over medium heat. Swirl gently to coat the pan Cook the ginger and garlic in hot oil for 10 seconds.
- Add the chopped chard and carrots, and begin to cook until the chard begins to slightly wilt.
- Add in the sliced peppers and cook for 2 more minutes.
- Add the vegetables and noodles together in a large mixing bowl.
- Slowly add in the dressing and keep tossing the salad to mix the dressing with the salad. Sample the flavour of the dressing once you have added in about three-quarters of the dressing and determine if you think you need more flavour added (or not).
Kids in the Kitchen:
Depending on your kid's age, they may be able to help shake the dressing in a mason jar, cut the peppers & chard, or simply shred the carrot with supervision. If you allow all ingredients to cool slightly before mixing the salad, kids of any age can help you to toss the salad (aprons recommended for excited mixers!).