Vietnamese Noodle Salad With Tangy Dressing Recipes

VIETNAMESE NOODLE SALAD

Steps:

• Cook vermicelli rice noodles based on package instructions. When done, drain and set aside. If rice noodles are set aside for a while, rinse noodles in cold water to prevent them from sticking together and overcooking.
• While vermicelli rice noodles are cooking, prepare and chop the vegetables - lettuce, carrots, cilantro, mint leaves. Shred rotisserie chicken.
• In a mason jar, combine all the dressing ingredients. Shake to mix well.
• Divide noodles, lettuce, carrots, cilantro, and mind leave into three bowls. Add dressing and toss to mix well.
• Serve and enjoy!

VIETNAMESE NOODLE SALAD WITH TANGY DRESSING

Steps:

• Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.
• Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.
• Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.
• Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.