Vietnamese Noodle Salad
Indulge in the vibrant flavors of Vietnam with this refreshing noodle salad. Combining tender rice noodles, crisp vegetables, and your choice of protein, this dish bursts with the freshness of cilantro, mint, and zesty lime. Perfect for a light lunch or dinner, it’s easy to customize and can be enjoyed warm or cold. Whether you’re entertaining guests or craving a quick meal, this salad delivers an unforgettable taste experience that transports you straight to the bustling streets of Hanoi.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Vietnamese
Ingredients
Scale
- 8 oz rice noodles
- 1 cup carrots (julienned)
- 1 cup bell peppers (sliced)
- 1 cup shrimp (peeled and deveined) or chicken (sliced)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup fresh mint (chopped)
- Juice of 2 limes
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 1 tsp chili flakes
- 1 tbsp vegetable oil
Instructions
- Cook the rice noodles according to package instructions until al dente, about 3-5 minutes. Drain and set aside.
- In a small bowl, whisk together lime juice, fish sauce, sugar, and chili flakes until well combined.
- Heat vegetable oil in a skillet over medium heat. Sauté shrimp or chicken until golden brown, about 4-6 minutes per side.
- Add julienned carrots and sliced bell peppers during the last minute of cooking the protein. Stir in chopped cilantro and mint before serving.
- In a large bowl, combine cooked noodles with sautéed protein and vegetables. Drizzle dressing over everything while tossing gently to combine.
- Serve immediately or chill for 30 minutes before serving for added flavor.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg