Vietnamese Chicken Noodle Salad
Fresh rice noodles tossed with shredded chicken, crisp vegetables, and a zesty lime-fish sauce dressing. Ready in 20 minutes for a bright, satisfying lunch or dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
lightrefreshingvietnamesechickentendercrispychewyweeknight
Ingredients
- 8 oz cooked shredded chicken
- 1 package rice noodles (8 oz dried)
- 1 whole cucumber
- 2 medium carrots
- 2 tbsp fish sauce
- 1 whole lime
- 1 tbsp honey
Instructions
- 1
Boil rice noodles in salted water until tender, 8–10 minutes. Drain and rinse under cold water.
- 2
Julienne carrots into thin matchsticks. Slice cucumber into thin half-moons.
- 3
Whisk together fish sauce, lime juice, honey, and 2 tbsp water in a small bowl.
- 4
Toss cooled noodles with shredded chicken, carrots, and cucumber in a large bowl.
- 5
Pour dressing over salad and toss until evenly coated. Serve immediately or chilled.
Tools you’ll need
- large pot
- colander
- vegetable peeler or mandoline
- small whisk
- large mixing bowl
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