Saigon Noodle Salad

Name: Saigon Noodle Salad
Prep time: 25 min
Yield: 4
Ingredients: 1/4 cup water, or more to taste; 3 tablespoons lime juice; 3 tablespoons fish sauce; 3 tablespoons brown sugar, or more to taste; 1 clove garlic, minced; 1 teaspoon minced fresh ginger root; 1/2 teaspoon Sriracha chile sauce; 1 (8 ounce) package (linguine-width) rice noodles; 2 cups thinly sliced Napa (Chinese) cabbage; 1 1/2 cups matchstick-cut carrots; 8 ounces grilled shrimp; 1 cup bean sprouts; 1/2 English cucumber, halved lengthwise and cut into thin slices; 2 green onions, thinly sliced; 2 2/3 tablespoons chopped fresh mint; 2 2/3 tablespoons chopped fresh cilantro; 2 2/3 tablespoons chopped fresh basil; 1/2 cup coarsely chopped peanuts

⏱️ Ready in 25 min 🥄 Prep 25 min 👥 4 servings

This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.

★ ★ ★ ★ ★ — (0 ratings)

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🔗 Recipe adapted from AllRecipes

#Salad #Noodles #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 25 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 450

% Daily Value*

Total Fat 10.1g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1265mg 55%

Total Carbohydrate 71g 26%

Dietary Fiber 5g 18%

Total Sugars 15.5g

Protein 20.4g 41%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.

Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute.

Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more.

Drain noodles and rinse with cold water until cooled.

Shake noodles in colander to drain as much water as possible.

Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl.

Drizzle the dressing over the salad and toss to coat.

Top with chopped peanuts.