Vietnamese Noodle Salad
A refreshing and flavorful salad featuring rice noodles, fresh vegetables, and a zesty dressing, perfect for any occasion.
Ingredients
Noodle and Vegetables
- 200 g rice noodles
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 1 cup red bell pepper, sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup roasted peanuts, chopped Optional; can be replaced with sunflower seeds.
Dressing
- 3 tablespoons fish sauce Can substitute with soy sauce for a vegetarian option.
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
Instructions
Preparation
- Wash and prepare all fresh ingredients. Julienne the cucumber and carrots, slice the red bell pepper, and gather mint and cilantro leaves.
Cooking the Noodles
- Cook the rice noodles according to package instructions, usually boiling for 5-7 minutes.
- Drain and rinse the noodles under cold water to stop the cooking process.
Making the Dressing
- In a mixing bowl, combine fish sauce, lime juice, sugar, and minced garlic. Whisk until the sugar dissolves.
Mixing the Salad
- In a large bowl, place the cooled noodles. Add the julienned cucumber, carrots, and sliced red bell pepper on top.
- Sprinkle the mint and cilantro over the noodles.
- Drizzle the dressing over the mixture and toss gently to combine.
- Top with chopped roasted peanuts before serving.
- Taste and adjust seasoning if necessary.
Notes
Serve as a light meal or side dish. Store leftovers in an airtight container in the fridge for 2-3 days. For a vegan version, substitute fish sauce with soy sauce.