VIETNAMESE CHICKEN AND RICE NOODLE SALAD
With fresh ingredients, crunchy textures and bright flavours - there's so much to love in this Vietnamese Chicken & Rice Noodle Salad!
Provided by Sarah Nevins
Categories Salads
Time 13m
Number Of Ingredients 13
Steps:
- Start by mixing all of the nuoc cham dressing ingredients together in a small cup or bowl until combined. Set aside.
- Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. If you don't own a tea kettle, add 3-4 cups water to your pot and bring to a boil on the stove top first before adding the noodles.
- Once cooked and rinsed, add the noodles to a large salad bowl and set aside as you prep the remaining ingredients.
- Take the cucumber and cut in in half lengthwise. Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs.
- Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles. Pour the dressing over the top then toss well to mix the salad until everything is well covered in dressing.
- Add more peanuts and fresh herbs if desired and enjoy.
Nutrition Facts : Calories 339 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize g, Sodium 849 milligrams sodium, Sugar 4 grams sugar
RICE NOODLE SALAD W/ SPICY PEANUT SAUCE
Provided by green evi
Time 15m
Number Of Ingredients 16
Steps:
- Prepare rice noodles according to package instructions. Drain and rinse with cold water. Divide between serving bowls.
- Top rice noodles with cabbage, cucumber, carrot, edamame, and bell pepper.
- For the dressing whisk together peanut sauce ingredients and 4 tablespoons of water (or more, if you want it thiner).
- Drizzle salad with peanut sauce, and top with peanuts, fried onions and cilantro. Enjoy!
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS
This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you're a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you'll be happy to drizzle it on fish, chicken and all kinds of vegetables.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, noodles, salads and dressings, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
- Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
- In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
- Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.
RICE NOODLE SALAD
This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
RICE NOODLE SALAD
You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
- Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
- If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
- Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 2 grams, TransFat 0 grams
VIETNAMESE RICE NOODLE SALAD
Make and share this Vietnamese Rice Noodle Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic and the chile. Whisk well. Taste: if it's too pungent, add more water, 1 tablespoon at a time. If you'd like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you're going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn't knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.).
- Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water and then spread the cooked noodles on the towel to drain further.
- Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.).
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- In a bowl or jar, combine the lime juice, rice vinegar, garlic and ginger. If you have the time, let it sit for 5-10 minutes to let the flavors infuse. Add the honey, sesame oil, vegetable oil and 1-2 tablespoons of fish sauce to taste. Season with salt and pepper, and whisk or shake to combine. Do Ahead: The dressing can be refrigerated for up to 5 days.
- Cook the rice noodles according to the package directions. Drain the noodles and rinse them in cold water.
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Author Carl HansonPublished May 25, 2021
- Cao Lau (Vietnamese Noodle Bowl) View Recipe. "Cao lau is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietnam," says Michael Kuhn.
- Thai Rice Noodle Salad. View Recipe. Toss rice noodles with romaine lettuce, red bell pepper, red and green onions, cucumber, garlic, ginger root, jalapeno pepper, and fresh basil and cilantro.
- Saigon Noodle Salad. View Recipe. "This Vietnamese-style noodle salad is my 'too hot to cook' staple," says AnnInLondon. "It is bursting with flavor and makes great use of leftover grilled meat or shrimp."
- Spicy Rice Noodle Salad. View Recipe. Watch Chef John make this spicy noodle salad with grilled chicken. In the video, he unveils his patented "chiffonwad" technique for chopping fresh herbs.
- Vietnamese Rice-Noodle Salad. View Recipe. "This is a nice light and healthy meal, and very delicious," says BATCAVES. Cooked rice noodles mix it up with carrots, cucumbers, mint, and napa cabage, topped with a snappy dressing of lime juice, jalapeno peppers, fish sauce, and cilantro.
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