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Cool & Crunchy Sesame Rice Noodles

Elizabeth Winslow


July 20, 2019


6 servings



Prep Time

20 mins

Cook Time

10 mins

A clean-out-the-crisper-drawer, big bowl meal that's greater than the sum of its parts.

When the haul from your farm is edging towards too much of a good thing, here’s a delicious answer to all that abundance. Infinitely customizable, this is great with just about anything you throw at it. Start with a big bowl of cooked rice vermicelli and toss in a good variety of tender greens, aromatics in the form of herbs, shallots, and green onions, dress it all with a nutty, creamy vinaigrette and top it off with crunchy peanuts. If you’ve got leftover chicken, steak, pork, or tofu in the fridge, bring it on!


6 c

crunchy vegetables (lettuces, cherry tomatoes, cucumber, green onions), chopped

1/2 c

mixed herbs (cilantro, mint, basil), roughly chopped

1 package

rice vermicelli, cooked according to package directions

1/4 c


1 tsp

toasted sesame oil

1 Tbsp

rice wine vinegar

1 tsp


2 Tbsp

soy sauce

1/2 c

salted peanuts, roa

Step 1

Place vermicelli noodles, vegetables, herbs, and peanuts in a large bowl and set aside.

Step 2

In a small bowl, whisk together tahini, sesame oil, rice wine vinegar, honey, and soy sauce. Pour over the salad and toss everything together with your hands until dressing gets in every nook & cranny. Pile onto a big platter or portion in individual bowls and serve.