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–+ servings
Vietnamese Noodle Salad

Fresh Vietnamese Noodle Salad for a Light, Zesty Meal

This Vietnamese Noodle Salad combines vibrant colors and healthy ingredients for a refreshing meal option.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz Rice Noodles thin rice vermicelli
  • 2 medium Carrots shredded
  • 1 medium Cucumbers English, cut into bite-sized pieces
  • 1 cup Fresh Mint finely chopped
  • 1 cup Cilantro finely chopped
  • 1/4 cup Crushed Peanuts or sunflower seeds for nut-free option
For the Dressing
  • 3 tbsp Lime Juice or lemon juice
  • 2 tbsp Fish Sauce or soy sauce for vegetarian option
  • 2 cloves Garlic minced
  • 1 tsp Chili adjust based on heat preference

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a boil. Add rice vermicelli noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.
  2. In a mixing bowl, add chopped cucumbers and shredded carrots. Add chopped mint, cilantro, and crushed peanuts.
  3. In a small bowl, whisk together lime juice, fish sauce, minced garlic, and chili until well combined.
  4. Combine cooled noodles with the vegetable mixture. Drizzle dressing over and toss gently.
  5. Serve immediately or chill for at least 15 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 600mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 5000IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

For optimal freshness, add dressing just before serving and store leftovers in an airtight container for up to 2 days.

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