Vietnamese Rice Noodle Salad

Print

With ImageWithout Image

Vietnamese Rice Noodle Salad

Yield 2

Author Judy Doherty

Prep time

10 Min

Cook time

16 Min

Total time

26 Min

Here is a delicious salad that is alive with flavor and texture. The smooth noodles provide the base for the shredded chicken and the crunchy veggies, nuts, and sesame seeds. Best of all you can prepare it in 15 minutes or less!

Cook modePrevent screen from turning off

Ingredients

• 1 ounce rice noodles
• 1/2 cup chicken breast cooked shredded
• 1 tablespoon peanuts chopped
• 1/2 cup cucumber sliced
• 1/2 cup carrot grated
• 1/4 cup bell pepper sliced
• 2 tablespoons cilantro leaves fresh
• 1 teaspoon sesame seeds toasted
• 1 tablespoon vinaigrette dressing or sesame ginger salad dressing

Instructions

1. Cook the rice noodles according to package directions, or until tender about 5 minutes. Drain and rinse with cold water.
2. Place the rice noodles in a large mixing bowl. Add all the veggies followed by the cilantro, peanuts, sesame seeds and dressing. Toss together and serve immediately or chill for future use up to one day.

Notes

This salad looks great piled on a plate. You can be very creative with the ingredients using tofu or fish and a variety of veggies.

Nutrition Facts

Calories

202.24

Fat

9.55 g

Sat. Fat

1.86 g

Carbs

17.95 g

Fiber

2.35 g

Net carbs

15.59 g

Sugar

2.95 g

Protein

11.44 g

Sodium

77.02 mg

Cholesterol

26.25 mg

copyright foodandhealth.com

Vietnamese

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes