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Rice Noodles with Herbs and Lime Recipe

Sat, 05 May 2018 - Recipes & food

Perfect recipe for Spring!

Rice Noodles with Herbs and Lime


  • Kosher salt
  • 1 pound wide rice noodles
  • Lime Dressing (recipe follows)
  • 1 cup baby bok choy, leaves left whole, stems sliced
  • 1 cup fresh Thai basil leaves
  • 1 cup fresh mint leaves
  • A handful of fresh garlic chives or regular chives, cut into 1⁄4-inch lengths
  • 1 small red onion, sliced very thin
  • 2 small carrots, peeled and cut lengthwise into long julienne strips on a mandoline
  • 2 tablespoons fresh lime juice
  • Freshly ground black pepper


1. Bring a large pot of salted water to a boil over high heat. Add the rice noodles and boil, stirring occasionally to keep them from sticking, for about 5 minutes, until they are just cooked through. Drain in a colander and run under cold running water to cool them quickly (make sure the noodles are completely cooled so the herbs won’t wilt and darken). Drain thoroughly and transfer to a large serving bowl. 

2. Toss the noodles with ¼ cup of the dressing to keep them from sticking to each other, then season to taste with salt. Add the bok choy, basil and mint leaves, chives, red onion, and carrots and toss well to combine. Add the remaining ¾ cup dressing and the lime juice and toss again. Season to taste with salt and pepper and serve.

Lime Dressing (makes a little over one cup)


  • 1⁄4 cup Sweet Lime Vinegar
  • 2 tablespoons Dijon mustard
  • 3⁄4 cup flavorless vegetable oil
  • 11⁄2 tablespoons water
  • Herbs on herbs on herbs

Whisk together the lime vinegar and mustard in a small bowl. Whisking constantly, add the oil in a slow, steady stream until the mixture emulsifies, then whisk in the water to lighten it. The dressing can be stored tightly covered in the refrigerator for up to 5 days.

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