Vietnamese noodle salad

    (18)
    30 min

    This salad is bursting with flavour and is a great way to use up leftover chicken, beef, pork or prawns. It's so versatile; try adding thinly sliced red or yellow pepper, mangetout, or use sliced romaine lettuce instead of cabbage.The salad dressing can be made ahead and refrigerated for up to 5 days.


    4 people made this

    Ingredients
    Serves: 4 

    • For the dressing
    • 60ml 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
    • 1/2 teaspoon chilli sauce
    • For the salad
    • 225g thick rice noodles
    • 150g thinly sliced Chinese cabbage
    • 200g matchstick-cut carrots
    • 225g leftover cooked prawns, chicken, pork or beef
    • 75g bean sprouts
    • 1/2 cucumber, halved lengthwise and cut into thin slices
    • 2 spring onions, thinly sliced
    • 2 or 3 tablespoons freshly chopped mint
    • 2 or 3 tablespoons freshly chopped coriander
    • 2 or 3 tablespoons freshly chopped basil
    • 75g coarsely chopped peanuts

    Method
    Prep:30min  ›  Ready in:30min 

    1. To make the dressing: Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger and chilli sauce together in a bowl until the sugar is dissolved.
    2. Bring a large pot of water to the 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. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
    3. Mix noodles, cabbage, carrots, prawns or leftover meat, bean sprouts, cucumber slices, spring onions, mint, coriander and basil together in a large bowl.
    4. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (12)

    Brookat34
    0

    Great Recipe - Many Thanks  -  05 Jun 2017

    by
    9

    The lime really brings a nice tartness to the dressing. I would have preferred a thicker dressing, so it would have coated the salad and noodles better. It was very watery, and just fell to the bottom of the plate. I didn’t have any rice noodles, and accidentally cooked fettucine instead of linguini, so the noodles were a little fatter than they should have been. That could have accounted for the fact that I thought there was an awful lot of noodles in relation to the salad. I mixed up the dressing, tasted, and added more Sriracha, since we wanted it a little spicier. I did all the prep work in the morning. I marinated the shrimp, grilled it, and then into the fridge. Mixed up the dressing, chopped and sliced all of the veggies, and into the fridge. Right before dinner, I assembled the salad for an easy evening dinner with an easy clean-up. I wouldn’t add the dressing until you’re ready to eat, or you’ll have a soggy salad. This was good, but there are a lot of ingredients and a lot of chopping and slicing. Wouldn’t say it’s my favorite Asian noodle salad recipe on this site, but we enjoyed it.  -  17 Jul 2014  (Review from Allrecipes US | Canada)

    by
    6

    This salad is delicious! (Our five yr old even liked it!) We skipped the bean sprouts and basil because I didn't have any on hand, and added a bit more cabbage to make up for it. I used leftover boiled shrimp. This is a a very versatile dish!  -  16 Apr 2015  (Review from Allrecipes US | Canada)

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