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    Home » Recipes » Gluten Free

    Gluten Free Spicy Rice Noodle Salad {Vegan Option}

    Published: Feb 25, 2016 · Modified: May 27, 2022 by Lauren Kelly · This post may contain affiliate links.

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    Gluten Free Spicy Rice Noodle Salad - 2 Ways! Cold gluten free noodles are a healthy addition to any meal. You can spice them up and then add a protein for a main meal, or try this dish vegan friendly by just adding veggies and chopped nuts.

    cold rice and rice pasta are great resistant starches," width="731" height="1004">

    Hi there Fellow Lauren's Nutrition friends! My name is Lindsay Cotter and I blog over at Cotter Crunch. So happy to be sharing her space here today as she rests and recovers.

    Anyways, about me and COTTER CRUNCH. I’m married to a former pro athlete and endurance sport coach from New Zealand.

    I’m also a Nutrition Specialist for Endurance Athletes and Gluten-Free eating. My blog is a gluten free guide (for all).

    I do my best to share proper nutrition tips one "bite" at a time. Hence the Crunch, haha! Consider me your gluten free guru with nutrition and healthy recipes.

    But the other main reason I blog is to support others by educating them about KEY nutrition within a recipe!

    So let’s talks about the nutrition and food today! What food is best for post workout or even for gut health and why?

    Gluten Free Spicy Rice Noodle Salad - 2 Ways! Cold gluten free noodles are a healthy addition to any meal. You can spice them up and then add a protein for a main meal, or try this dish vegan friendly by just adding veggies and chopped nuts.

    Cold noodle cabbage salad is a must during Texas summers. Especially when you’re training, extra active, or even coaching others!

    You (we) need those good nutrients and carbohydrates to refuel between sessions.

    But let me explain something else here. There is yet another reason why we love COLD RICE pasta.

    Can you guess it? Yep –> it’s a resistant starch.

    Wait, hold up. I think I should probably go over this RS (resistant starch) thing again.

    What is it, why do we like eating it?

    To sum it up:

    Resistant starch is “the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals.”

    Instead of being cleaved in twain by our enzymes and absorbed as glucose, resistant starch (RS) travels untouched through the small intestine into the colon, where colonic gut flora metabolize it into short chain fatty acids. Thus, it’s resistant to digestion by the host. Definition Source via Marks Daily Apple

    Sounds bad, right? Actually it’s not.

    Resistant starch can actually HELP provide more bacteria in the gut because it is resistant to breaking down into sugar/glucose. And new research has discovered that if you cook your rice or rice pasta in 1 tsp of coconut oil first, it actually increases the RS (resistant starch).

    So we did just that, a little experimenting with the cooling time too.

    We let the pasta sit overnight, which really helped with the soaking up the spices and flavor. Plus cooling it for 12 hours is the so called “peak time” for RS.

    “Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch.”

    Once the rice noodle salad was cooled, we mixed it up two ways. One with just slightly sautéed veggies (vegan friendly), and the other with a beef tips (for that extra protein and iron) and veggies added.

    Both nutritious, but I thought it would be good to have a vegetarian option as well. Maybe one you could eat at 6am, like me?

    Haha, or wait till after your workout and eat the BEEFY salad for a healthy meal or refuel!
    spicy rice noodle salad - gluten free, healthy, simple to make!

    Gluten Free Spicy Rice Noodle Salad

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    Course: dinner, main dish
    Cuisine: Asian
    Servings: 3 -4 servings
    Author: Lauren Kelly

    Ingredients

    • 3-4 cups chopped cabbage and green salad mix
    • 300 grams 10 ounces rice noodles
    • 3-4 tablespoons tamari
    • 1-2 tablespoons apple cider vinegar or rice vinegar
    • lime juice
    • ½ teaspoon minced garlic
    • ¼ cup chopped green onion or chives
    • 2-3 tablespoons chopped nuts
    • 1 tablespoon chili pepper sauce
    • 2 teaspoon coconut oil
    • 1 teaspoon sesame or avocado oil optional
    • dash of black pepper
    • red pepper flakes
    • Optional topping – sliced grilled peppered steak strips or any other protein desired.

    Instructions

    • First cook your rice noodles according to instructions.
    • Usually takes around 10 minutes or less.
    • After cooked, place in a bowl and add in 1 teaspoon coconut oil, pepper, salt, and your 1 tablespoon chili pepper.
    • Mix and place in fridge to cool. For best flavor and resistant starch, let it sit for at least an hour.
    • After it's cooled, toss your noodles with the rest of your ingredients.
    • You can slightly sautee or steam your cabbage salad first or leave it raw.
    • Mix with you nuts, tamari, onion, vinegar, and garlic. Add more pepper and sesame oil if desired.
    • Toss in bowl and squeeze fresh lime juice on top. Add red pepper flakes for extra spice!
    • Serve or keep in fridge for when ready.
    • If you want to cook the steak, just slice a 6 ounces steak into strips, add black pepper and a tablespoon avocado oil to a pan and sear each side until medium done.
    • Probably around 8 -10 minutes on medium high heat. You can slice the meat before cooking if it's easier.
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

    You see where I am going with this? Yes, eat cold noodles all the live long day!

    Just kidding. But now you know the GUT HEALTH reasons on why you should keep a big batch in your fridge this summer.

    Plus it’s just darn tasty, can’t go wrong with that! Ready to start slurping?

    Gluten Free Spicy Rice Noodle Salad - 2 Ways! Cold gluten free noodles are a healthy addition to any meal. You can spice them up and then add a protein for a main meal, or try this dish vegan friendly by just adding veggies and chopped nuts.
    Well folks, that’s all for now. Let me know if you give this recipe a whirl or if you have ANY questions on nutrition. I’d love to answer!

    Cheers!

    Lindsay

    Let's stay connected! LET’S STAY CONNECTED. SO VIA FACEBOOK, INSTAGRAM, PINTEREST, AND TWITTER.

    Or shoot me an email.
    Email- [email protected]

    Disclaimer – I am currently a Nutrition Manager and specialize in services including diet analysis, menu planning and more. As a Nutrition Managers I adhere to all state licensure laws by working directly with an AASDN licensed sports dietitian. If you have any medical questions, please contact your general practitioner

    Lindsay via @cottercrunch

    Thank you SO much Lindsay!  Please go visit her everywhere, she has the most amazing recipes and is so inspiring!  I don't know about you but I can't wait to make this salad!

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    Reader Interactions

    Comments

    1. Angie | Big Bear's Wife

      February 28, 2016 at 2:21 am

      ooo Lindsay! What a perfect noodle salad! Love recipes like this!

      Reply
    2. Sarah Walker Caron (Sarah's Cucina Bella)

      February 27, 2016 at 2:02 pm

      Gosh, this looks amazing. YUM!

      Reply
    3. Ashley @ Wishes & Dishes

      February 27, 2016 at 12:31 am

      The flavors sound remarkable in this dish! I think i will try it with chicken.

      Reply
    4. Nutmeg Nanny

      February 27, 2016 at 2:12 am

      This salad looks awesome! I LOVE cabbage and will happily eat it every. single. day. This looks so perfect.

      Reply
    5. Lauren Gaskill | Making Life Sweet

      February 26, 2016 at 5:36 pm

      Yayyy for gluten free noodle salads!!! This looks amazing Lauren. 🙂

      Reply
      • lauren.kelly

        February 26, 2016 at 7:26 pm

        Lindsay is amazing!

        Reply
    6. The Food Hunter

      February 25, 2016 at 9:51 pm

      This looks so delicious and it sounds healthy!

      Reply
    7. Cynthia/What A Girl Eats

      February 26, 2016 at 1:05 am

      This looks delicious Lauren! We love asian dishes, and I appreciate that this is gluten free too!

      Reply
    8. Renee - Kudos Kitchen

      February 25, 2016 at 10:51 pm

      I'd never heard of resistant starch before so thanks for teaching me something new. This rice noodle salad looks incredible! I love all the colors and ingredients you've used. It's something that I'll be anxious to try. Thanks Lindsay!

      Reply
      • lindsay

        February 26, 2016 at 2:44 am

        keep me posted Renee!

        Reply
    9. Danae @ Recipe Runner

      February 25, 2016 at 4:54 pm

      Well what do you know I just learned something! I had no idea what a resistant starch was. I definitely need more of it thanks to my finicky gut. This rice noodle bowl looks crazy good and I could definitely see myself refueling with one after a long run!

      Reply
      • lindsay

        February 26, 2016 at 2:44 am

        resistant starches do wonders! a little at a time sure do help! xxoo

        Reply
    10. Dorothy at Shockingly Delicious

      February 25, 2016 at 5:17 pm

      That looks so good! It's not wrong of me to want it for BREAKFAST, is it?

      Reply
      • lindsay

        February 26, 2016 at 1:18 am

        i say go for it!

        Reply
    11. lindsay

      February 25, 2016 at 2:40 pm

      Thanks so much for having me friend. xxoo

      Reply
      • lauren.kelly

        February 25, 2016 at 2:55 pm

        Oh my gosh, THANK YOU! This recipe (and you) are pretty darn amazing!

        Reply

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