Vietnamese Chicken Noodle Salad
Chilled rice noodles tossed with shredded chicken, crisp vegetables, and a tangy lime-fish sauce dressing. Fresh herbs and peanuts add crunch and flavor—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil salted water in a large pot. Add rice noodles and cook until tender, ~7 minutes.
Step 2
Drain noodles and rinse under cold water until cool. Set aside in a large bowl.
Step 3
In a small bowl, whisk lime juice and fish sauce together until combined.
Step 4
Add chicken, cucumber, and carrots to the cooled noodles.
Step 5
Pour dressing over the salad and toss until evenly coated.
Step 6
Top with peanuts, mint, and cilantro. Serve cold or at room temperature.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- small mixing bowl
- whisk
- knife and cutting board
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