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You are here: Home / Recipes / Recipes by Course / Main Meal / Recipe: Rice Noodle Salad with Salsa Macha

Recipe: Rice Noodle Salad with Salsa Macha

Published on August 16, 2013 by Helen Best-Shaw 4 Comments
Last Updated on October 12, 2020

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Rice Noodle Salad with Salsa Macha

I tend to go in phases with ingredients; my latest favourite is rice noodles which we are eating several times a week.   I inherited a big bag when my friend Helen moved to Washington DC at the start of the year, then another packet arrived with the August Kitchen Nomad box.   Cupboard space is scarce in the Fuss Free kitchen, and rice noodles are relatively bulky for the amount you get, so it was time to use one of them up!

I actually cannot remember the last time I used rice noodles, or even if I ever have, and I am a complete convert. They tick my Fuss Free checklist by being adaptable, relatively cheap, not high in calories, easy to use and unlike pasta do not stick to each other once cooked.   The best thing is that they are instant and require no cooking apart from putting them in a bowl and pouring a kettle of boiling water over them.   The South East Asian equivalent of cous cous perhaps?

I served the cold slippery noodles in a simple salad served with a fiery (but not overly hot) salsa macha which I learnt about from our friend Monica. The South East Asian / Mexican fusion works very well here with the ingredients complimenting each other perfectly.

Salsa Macha

Salsa macha is a chilli purée – Monica described it as like a pesto – with olive oil containing chillis, nuts, seeds, herbs and garlic.  It is richly flavoured, hot, smoky and livened up by the addition of a dash of vinegar.   I based mine on Monica’s recipe, using excellent dried casabel and chipotle morita chillis.  The Casabel chillis literally means jingle bells, so called as the seeds inside rattle, has a  woody nutty flavour, and the chipotle morita are gloriously smokey with notes of leather and tobacco; they are so intensely flavoured that Ed thought that I had added some liquid smoke to the salsa macha!   I have both chillis in jars on my desk and cannot resist a frequent smell as they are both glorious!

If you do anything this weekend please order some chillis and make salsa macha – you can easily vary the heat levels.  You will not regret it – it is delicious, highly addictive and I can see that it will become a staple, and will happily sit in the fridge for a good few weeks.

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Rice Noodle Salad with Salsa Macha
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5 from 2 votes

Recipe: Rice Noodle Salad with Salsa Macha

Rice Noodle Salad with Salsa Macha
Servings: 2 servings
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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Ingredients

  • 1 block rice noodles
  • 1/3 cucumber – shredded
  • 2 small carrots – peeled and cut into ribbons
  • 1 tbs lemon juice
  • few sprigs of coriander
  • 1 tsp sesame seeds
  • Salsa macha – to taste

Instructions

  • Place the noodles in a large bowl and cover with boiling water and leave to soak according to the packet instructions. Drain and rinse.
  • Whilst the noodles are soaking prepare the vegetables.
  • Mix the drained noodles, carrot, cucumber and lemon juice.
  • Serve whilst still warm or when cold topped with the coriander, sesame seeds and salsa macha.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Rice Noodle Salad with Salsa Macha
Amount Per Serving (2 servings)
Calories 443 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 247mg11%
Potassium 229mg7%
Carbohydrates 100g33%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 10190IU204%
Vitamin C 6.5mg8%
Calcium 50mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: Rice Noodle Salad, salad
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Filed Under: Easy Ways to Extra Veg (and Fruit), Main Meal, Quick & Easy, Recipes, Salad, Side Dishes, Summer, Vegan Recipes, Vegetarian Recipes, £ Ingredients: Cucumber, Herbs, Lemon, Rice Noodles, Salsa Macha, Seeds, Vegetables

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    Recipe Rating




  1. Jude - A Trifle Rushed

    5 stars
    I am always so impressed with your cooking, this has my mouth watering and I can see some noodles being cooked in September. Thank you.

    Reply
    • Helen

      Thank you Jude, it really was all down to Monica, and once the Salsa Macha was made was such a simple dish!

      Reply
  2. Bintu @ Recipes From A Pantry

    5 stars
    I am super hungry just staring at these noodles. Lovely combo.

    Reply
    • Helen

      Thank you. I am going to have to make a double batch of salsa macha next week – we are getting through it very quickly.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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