Vietnamese Chicken Noodle Salad
Fresh rice noodles tossed with shredded chicken, crisp vegetables, and a tangy lime-fish sauce dressing. Ready in 20 minutes with minimal ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 312
- Protein
- 28g
lightrefreshingvietnamesechickentendercrispycrunchyweeknight
Ingredients
- 8 oz cooked shredded chicken
- 4 oz rice noodles (dried)
- 1 whole cucumber
- 1 whole carrots
- 1 whole lime (juiced)
- 2 tbsp fish sauce
Instructions
- 1
Boil water in a pot. Add rice noodles and cook until tender, ~4 minutes.
- 2
Drain noodles and rinse under cold water until chilled. Set aside.
- 3
Peel cucumber; slice lengthwise in half, then cut crosswise into thin half-moons.
- 4
Peel carrot and use a vegetable peeler to shred into thin ribbons.
- 5
In a large bowl, whisk lime juice and fish sauce until combined.
- 6
Add noodles, chicken, cucumber, and carrot to the dressing; toss well.
- 7
Divide between bowls and serve immediately.
Tools you’ll need
- medium pot
- colander
- vegetable peeler
- cutting board
- knife
- large bowl
- whisk
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