Vietnamese Noodle Salad With Tangy Dressing Recipes
VIETNAMESE NOODLE SALAD
Fresh, healthy and delicious Vietnamese inspired salad recipe! Vermicelli rice noodles combined with crunchy veggies tossed in a homemade bold-flavored dressing.
Provided by MinShien
Categories Main Course
Time 20m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 651 kcal, Carbohydrate 80 g, Protein 27 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 1974 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
VIETNAMESE NOODLE SALAD
This has got to be one of the tastiest ways I know to get your veggies. You can serve this hot as a main meal or chill it and serve as a salad. It's also ideal for a boxed lunch.
Provided by Sackville
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
- Turn off the heat, cover and leave for no less than four minutes.
- Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
- Stir in the sugar until dissolved.
- Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
- Split the cucumber lengthways.
- Use a spoon to scrape out the seeds and then slice thinly to make half moons.
- Use a potato peeler to slice the carrot into thin curls.
- Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
- Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
- Tip into the salad along with any juices.
- Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
- Add to the salad.
- Add the mint and coriander and toss.
Nutrition Facts : Calories 548.7, Fat 25, SaturatedFat 3.4, Cholesterol 281, Sodium 3292.6, Carbohydrate 46.6, Fiber 6.4, Sugar 10.4, Protein 36.5
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