Vietnamese Chicken Noodle Salad
Fresh rice noodles tossed with shredded chicken, crisp vegetables, and a tangy lime-fish sauce dressing. Light, herbaceous, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 28g
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Ingredients
- 8 oz cooked chicken, shredded
- 4 oz rice noodles, dried
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 whole lime (juiced)
- 1.5 tbsp fish sauce
- ½ cup fresh herbs (mint, cilantro, basil), chopped
Instructions
- 1
Boil rice noodles in salted water until tender, ~6 minutes. Drain and rinse under cold water.
- 2
In a small bowl, whisk lime juice, fish sauce, and 1 tbsp water until combined.
- 3
In a large bowl, combine noodles, shredded chicken, cucumber, carrot, and fresh herbs.
- 4
Pour dressing over salad and toss until everything is well coated. Serve immediately.
Tools you’ll need
- large pot
- colander
- small bowl
- whisk
- large mixing bowl
- chef's knife
- cutting board
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