Vietnamese Chicken Noodle Salad
Fresh rice noodles, shredded chicken, and crisp vegetables tossed in a tangy lime-fish sauce dressing. Ready in 20 minutes with bright, herbaceous flavors.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 oz cooked chicken breast, shredded
- 4 oz rice noodles (dried)
- 1 whole cucumber
- 2 whole carrots
- 1 whole lime
- 2 tbsp fish sauce
- ½ cup fresh mint and cilantro, chopped
- ¼ cup peanuts, crushed
Instructions
- 1
Boil salted water in a pot. Add rice noodles, stir, and cook until tender, ~4 minutes.
- 2
Drain noodles and rinse with cold water until cool. Set aside.
- 3
Peel carrots and cut into thin 2-inch matchsticks.
- 4
Cut cucumber in half lengthwise, scoop seeds, then slice into thin half-moons.
- 5
Whisk lime juice with fish sauce and 1 tbsp water until combined.
- 6
Toss noodles, chicken, carrots, and cucumber in a bowl with the dressing.
- 7
Top with fresh mint, cilantro, and crushed peanuts. Serve immediately.
Tools you’ll need
- medium pot
- colander
- cutting board
- chef's knife
- small bowl
- whisk
- large mixing bowl
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