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.
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Servings: 3 people
Calories: 651kcal
Ingredients
- 8 oz Vermicelli rice noodle
- 2 cups lettuce shredded
- 1 cup carrots shredded
- 1/4 cup cilantro chopped
- 1/4 cup mint leaves chopped
- 1 cup rotisserie chicken shredded
Dressing
- 1/4 cup fish sauce
- 2 tbsp rice vinegar
- 3 tbsp lime juice freshly squeezed
- 2 cloves garlic minced
- 2 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 1/4 cup vegetable oil
- 2 tbsp water
Instructions
- 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.
- Bring rice noodles, lettuce, carrots, cilantro, mint leaves, rotisserie chicken into a large bowl. Drizzle with dressing, and toss to combine. (see note below)
- Serve and enjoy!
Notes
Adjust dressing to taste. There is a generous amount of dressing in this recipe - most likely you will not need it all for this salad.
Nutrition
Calories: 651kcal | Carbohydrates: 80g | Protein: 27g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 76mg | Sodium: 1974mg | Potassium: 354mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7727IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg
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