Vietnamese Chicken Noodle Salad
Shredded chicken tossed with rice noodles, fresh herbs, and a bright lime-fish sauce dressing. Quick, refreshing, and ready in under 25 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Boil water in a small pot and cook rice noodles per package directions. Drain and let cool.
Step 2
Whisk lime juice, fish sauce, and honey in a small bowl until honey dissolves.
Step 3
Slice cucumber into thin rounds. Julienne carrot into thin matchsticks.
Step 4
Divide cooked noodles and chicken between two bowls.
Step 5
Top with cucumber, carrot, and chopped mint and cilantro.
Step 6
Drizzle dressing over salad and toss to combine. Serve immediately.
Tools you’ll need
- small pot
- small mixing bowl
- whisk
- cutting board
- knife
- two bowls
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