Description
A refreshing Vietnamese Noodle Salad that blends fresh ingredients with vibrant flavors, creating a balanced and impressive dish.
Ingredients
Scale
- 8 ounces rice noodles, cooked until just al dente
- 2 cups mixed leafy greens (such as arugula or mixed spring greens)
- 3 tablespoons fish sauce
- Juice of 2 limes, freshly squeezed
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon chili flakes
- 1 cucumber, julienned
- 1 carrot, grated
- ½ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ¼ cup crushed peanuts
Instructions
- Cook the rice noodles according to package directions. Rinse under cold water to halt cooking and prevent clumping.
- In a bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chili flakes; ensure the sugar is fully dissolved.
- In a large mixing bowl, combine the cooked noodles and leafy greens. Pour the sauce over and toss gently for even coating.
- Add julienned cucumber, grated carrot, mint, and cilantro to the noodle mixture. Toss delicately to preserve freshness.
- Transfer the salad to a serving dish and sprinkle with crushed peanuts before serving.
Notes
Allow the salad to rest for 10 minutes to let flavors meld beautifully. Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg