Vietnamese Chicken Noodle Salad
Chilled rice noodles tossed with shredded chicken, crisp vegetables, and a tangy lime-fish sauce dressing. Fresh herbs and peanuts add crunch and flavor—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
freshlightvietnamesechickencrispycrunchytenderweeknight
Ingredients
- 8 oz cooked chicken breast, shredded
- 1 package rice noodles (8 oz dried)
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 2 tbsp lime (juiced)
- 1.5 tbsp fish sauce
- ¼ cup roasted peanuts, chopped, plus fresh mint and cilantro
Instructions
- 1
Boil salted water in a large pot. Add rice noodles and cook until tender, ~7 minutes.
- 2
Drain noodles and rinse under cold water until cool. Set aside in a large bowl.
- 3
In a small bowl, whisk lime juice and fish sauce together until combined.
- 4
Add chicken, cucumber, and carrots to the cooled noodles.
- 5
Pour dressing over the salad and toss until evenly coated.
- 6
Top with peanuts, mint, and cilantro. Serve cold or at room temperature.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- small mixing bowl
- whisk
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
