Vietnamese Chicken Noodle Salad
Fresh rice noodles tossed with shredded chicken, crisp vegetables, and a bright lime-fish sauce dressing. Ready in 20 minutes—no cooking required for the salad itself.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
lightrefreshingvietnamesechickentendercrispychewyweeknight
Ingredients
- 1.5 cups cooked shredded chicken
- 6 oz rice noodles (dried)
- 1 medium cucumber
- 2 medium carrots
- 3 tbsp combined lime (juiced) plus fish sauce and sugar
- ½ cup chopped fresh herbs (mint, cilantro, or basil)
Instructions
- 1
Boil water in a pot. Add rice noodles and cook until tender, ~4 minutes. Drain and rinse under cold water.
- 2
Cut cucumber lengthwise, then slice into thin half-moons. Julienne the carrots into thin matchsticks.
- 3
Whisk together 3 tbsp lime juice, 1.5 tbsp fish sauce, and 0.5 tbsp sugar in a small bowl.
- 4
In a large bowl, combine noodles, chicken, cucumber, carrots, and dressing. Toss until coated evenly.
- 5
Top with fresh herbs and serve immediately.
Tools you’ll need
- large pot
- colander
- cutting board
- sharp knife
- small bowl
- whisk
- large mixing bowl
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