Teresa's Recipes
Cold Pastrami Rice Noodle Salad
Experience an explosion of flavors with this Cold Pastrami Rice Noodle Salad, a refreshing fusion of Eastern and Western cuisines. This vibrant dish combines the richness of pastrami with the freshness of garden vegetables, and the smooth texture of rice noodles. Topped with a tangy Asian dressing, it's the perfect option for a light yet satisfying lunch or dinner. This recipe has its roots in Vietnamese cuisine, which is known for its balance of five taste elements: spicy, sour, bitter, salty, and sweet.
Ingredients
- 1/2 teaspoon Chili flakes
- 1 tablespoon Sugar
- 2 tablespoons Fish sauce
- 1, juiced Lime
- 1 cup, loosely packed Fresh cilantro leaves
- 1/2 cup, loosely packed Fresh mint leaves
- 1, thinly sliced Red bell pepper
- 1, julienned Carrot
- 1, julienned Cucumber
- 200 grams, thinly sliced Pastrami
- 200 grams Rice noodles
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 5g
- Carbs: 40g
- Protein: 12g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Prepare the rice noodles according to the package instructions. Once cooked, immediately rinse under cold water to halt the cooking process and drain well.
- In a large salad bowl, combine the cold noodles, thinly sliced pastrami, julienned cucumber and carrot, sliced bell pepper, and fresh mint and cilantro leaves.
- For the dressing, in a separate small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar is completely dissolved.
- Pour the tangy dressing over the salad, ensuring every component is well-coated.
- Toss the salad thoroughly to combine all the ingredients and allow the flavors to meld together.
- Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavor.
- Serve cold.
Tips
- For a vegetarian version, replace the pastrami with tofu or tempeh.
- The salad can be served immediately, but chilling it allows the flavors to develop more fully.