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–+ servings
Vietnamese Noodle Salad

Fresh Vietnamese Noodle Salad That Brightens Any Meal

This Vietnamese Noodle Salad combines vibrant flavors and fresh ingredients for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Cooling Time 5 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 200 g Rice Noodles Use gluten-free noodles for a lighter option.
  • 2 medium Carrots Julienned.
  • 1 medium Cucumber Thinly sliced.
  • 0.5 cup Fresh Herbs (Mint, Cilantro) Basil can be used for a twist.
For the Dressing
  • 2 tblsp Lime Juice Can substitute with lemon juice.
  • 1 tblsp Fish Sauce Soy sauce is a vegetarian alternative.
  • 1 clove Garlic Minced; garlic powder can be used in a pinch.
  • 1 small Chili Adjust according to spice tolerance.
For Topping
  • 0.25 cup Crushed Peanuts Almonds or sesame seeds can be substituted.

Equipment

  • pot
  • cutting board
  • knife
  • Mixing bowl
  • Whisk
  • colander

Method
 

Step-by-Step Instructions
  1. Cook the rice noodles according to the package instructions, about 4-6 minutes, until tender but firm. Drain and rinse under cold water.
  2. Julienne the carrots and slice the cucumbers, then set aside in a mixing bowl.
  3. Whisk together lime juice, fish sauce, minced garlic, and diced chili in a bowl until well combined.
  4. Add the cooled rice noodles to the bowl with vegetables. Pour the dressing over and gently toss to combine.
  5. Sprinkle crushed peanuts on top before serving, adding extra herbs if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Rinse noodles after cooking to prevent sticking. Adjust the dressing for balance, and let the salad sit before serving for best flavor.

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