Vietnamese Noodle Salad
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Vietnamese Noodle Salad

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 10%
CARBS 52G70% OF CAL
4G FIBER37G OTHER11G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light noodle salad with crisp pickled vegetables, fresh herbs, and peanuts tossed in tangy Vietnamese dressing. Refreshing and satisfying summer meal.

mainvietnamesesaladdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4-5 cups vegetables, shredded, julienned or matchstick cut: carrots, bell peppers, daikon radish, salad turnips, cucumber, zucchini, jicama, snap peas, radish, green papaya
  • 2 garlic cloves, finely minced grated
  • 1 shallot, finely diced
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • ¼ cup rice vinegar
  • 3 tablespoons brown sugar (or coconut sugar, agave or honey)
  • 1 teaspoon Sriracha chili sauce (optional) or red chili flakes
  • 6 ounces rice noodles
  • ¼ cup sliced scallions
  • 1/2 cup chopped cilantro
  • 1 cup chopped Thai basil or mint, or a mix of both
  • 2 tablespoons olive oil or peanut oil
  • Optional: 4-8 ounces cooked, chilled shrimp, shredded chicken breast or crispy tofu.
  • Optional: crushed toasted peanuts
PREP
25M
SODIUM
861MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.