This Vietnamese noodle salad is made with vermicelli rice noodles, contemporary herb, and greens! It’s tossed with a scrumptious tangy and savory Vietnamese dressing and will be served chilly!
This Vietnamese noodle salad is gentle, refreshing, and stuffed with crunchy greens and contemporary herbs! It’s an awesome chilly noodle salad to serve with any Asian meal or will be eaten as a important course.
It’s a flexible recipe that may be custom-made to your liking. Add any alternative of protein for a filling, satisfying meal. Or add quite a lot of greens for a wholesome, vegan Vietnamese noodle salad!
This Asian noodle salad will be served chilly or at room temperature. It’s an awesome recipe to deliver to any potluck as you may make it forward of time and serve it chilled.
Ingredients
- Vermicelli rice noodles – use skinny rice noodles as a result of they are often rehydrated just by soaking in boiling water. You may use skinny mung bean noodles.
- Fresh herbs – use any mixture of contemporary herbs. My favorites are Thai basil, cilantro, and mint. Scallions are one other good possibility.
- Jalapeno peppers – add jalapenos or sriracha to make it a spicy Asian noodle salad.
The dressing for this chilly Asian noodle salad is an easy Vietnamese sauce made from soy sauce, lime juice, sugar, rice wine vinegar, and garlic. If you need, you’ll be able to substitute the soy sauce for fish sauce. Otherwise hold it as is for a vegan noodle salad.
Instructions
- Soak the vermicelli rice noodles in boiling water for about 3 minutes or till fully delicate. Drain fully.
- Prep your greens and chop your herbs – basil, cilantro, and mint. Place them on high of the noodles.
- Pour the dressing and toss to mix. Serve instantly.
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Soak noodles in scorching water, then prep greens and herbs. Arrange greens on high. Refrigerate to It’s a fast and straightforward recipe that is prepared in about quarter-hour. Keep it within the fridge to function a chilly Asian noodle salad that is good for summer season.
Variations
Add any of the next greens:
- shredded lettuce
- shredded cabbage
- inexperienced beans
- bean sprouts
- Red and orange bell peppers
This pairs excellently with Thai tofu satay or some other protein!
FAQ
Yes! Assemble the noodle salad however miss the dressing. Wrap it tightly with plastic wrap because the herbs can dry out. Keep within the fridge for as much as 24 hours.
Add the dressing proper earlier than serving.
You can use any skinny noodles you want. I used skinny vermicelli rice noodles on this recipe however you may also use skinny mung bean noodles.
Thicker noodles could also be used – simply cook dinner them in response to the bundle then rinse them below chilly water to take away extra starch. Drain them nicely with a colander earlier than including it to the salad.
Vietnamese Noodle Salad with Tangy Dressing
This Vietnamese noodle salad is made with vermicelli rice noodles, contemporary herbs and greens! It’s tossed with a scrumptious tangy and savory Vietnamese dressing and will be served chilly!
If making forward, miss the dressing and retailer the noodle salad within the fridge to serve chilly. As the herbs can bruise and dry out simply, cowl tightly with plastic wrap. Add the dressing and toss to mix proper earlier than serving. Make forward a day upfront.
Nutrition
Calories: 117kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 880mg | Potassium: 547mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16936IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 1mg
