Vietnamese Rice Noodle Salad

cooking
Written By Judy Doherty, MPS, PCII

 

Vietnamese Rice Noodle Salad

Here is a delicious salad that is alive with flavor and texture. The smooth noodles provide the base for the shredded chicken and the crunchy veggies, nuts, and sesame seeds. Best of all you can prepare it in 15 minutes or less!

  • 1 ounce rice noodles
  • 1/2 cup chicken breast (cooked shredded )
  • 1 tablespoon peanuts (chopped)
  • 1/2 cup cucumber (sliced)
  • 1/2 cup carrot (grated)
  • 1/4 cup bell pepper (sliced)
  • 2 tablespoons cilantro leaves (fresh)
  • 1 teaspoon sesame seeds (toasted)
  • 1 tablespoon vinaigrette dressing (or sesame ginger salad dressing)
  1. Cook the rice noodles according to package directions, or until tender about 5 minutes. Drain and rinse with cold water.
  2. Place the rice noodles in a large mixing bowl. Add all the veggies followed by the cilantro, peanuts, sesame seeds and dressing. Toss together and serve immediately or chill for future use up to one day.

This salad looks great piled on a plate. You can be very creative with the ingredients using tofu or fish and a variety of veggies.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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