Rice Noodles Salad

This is my most favorite noodles type. It is unique as fermented rice noodles, it takes time to make, made from rice starch, fermented, created it to be thin, beautiful elastic noodles with nutty and tangy flavors. Most people know that as Thai noodles, but it is originally from Mon and Rakhine ethnic groups from Burma if you research along with the history. We called it, Mont Di.


Burmese serve Mont Di in 2 forms traditionally, in soup and as a salad. Rakhine people would serve it spicy with chilies and fermented fish paste traditionally. For us, vegan version, we can use soy sauce and light mushroom sauce as our main ingredients to flavor this Mondi in both soup and salad versions.


People from other parts of Burma, we serve this Mont Di salad with different and many ingredients mainly all-vegan such as crispy tofu, fresh cabbage, onion, peanuts, crispy shallots, crispy beans fritters, parsley, and so on.


Following is my version, but no matter what Burmese version, you have to have roasted chickpea powder, garlic oil, onion oil to make amazing Burmese salads.

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250 gram of fermented Rice Noodles
2 tablespoons of Roasted Chickpea Powder
1 tablespoon of soy sauce/ mushroom sauce
1 tablespoon of Garlic Oil/ Onion Oil
A bit of chopped Onion
A bit of chopped cabbage
Some fried Tofu
1 tablespoon of crispy Shallots/ Garlic
A bit ofchopped Parsley
Optional based on Individual Preferance
A bit of any crushed Nuts
A bit ofchopped Cucumber
A bit of chopped Bell Pepper


Mix all the noodles, roasted chickpea powder, soy sauce, chopped veggies and garlic/onion oil in big mixing bowl.
Mark as complete
Place the noodles on plate or bowl, top with chopped Parsley, Crispy Shallots/ Garlic, Fried Tofu, crushed Nut and chopped Parsley.
Mark as complete