Vietnamese Rice Noodle Salad

 
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Vietnamese Rice Noodle Salad

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!
Prep Time: 10 minutes
Cook Time: 16 minutes
Servings: 2 people
Calories: 186kcal
Author: Judy Doherty

Ingredients

  • 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

Instructions

  • Cook the rice noodles according to package directions, or until tender about 5 minutes. Drain and rinse with cold water.
  • 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.

Notes

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.

Nutrition

Calories: 186kcal | Carbohydrates: 18g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 94mg | Potassium: 368mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5995IU | Vitamin C: 27mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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