On a warm summer night, a cold noodle salad really hits the spot. Light and refreshing, it's a satisfying meal in a bowl. Made from gluten free rice noodles, shredded veggies, chicken (I use rotisserie to keep it simple), and a flavorful oil free dressing, it really is the perfect summer meal, and a great dish for a potluck dinner.
Vietnamese Rice Noodle Salad
- 6 oz. rice vermicelli noodles
- 3 carrots, shredded
- 1 zucchini, shredded
- 5 cups napa cabbage, shredded
- rotisserie chicken, shredded
- 2 eggs, lightly mixed with a fork (optional)
- fresh mint leaves, chopped
- fresh basil, chopped
Soak rice noodles in a bowl of tepid water for 10 minutes at room temperature. Meanwhile, bring a pot of water to boil. Drain noodles and add to boiling water, cooking only for a minute or 2. Do not over cook or they will be mushy. Drain and refresh in cold water to stop the cooking. Set aside. If adding eggs, heat 1 T. oil in a small skillet. Add eggs and a pinch of salt and cook until set. Flip over and cook until lightly browned. Turn onto a cutting board. Allow to cool. Cut in half widthwise, then cut into strips.
Into a large serving bowl, layer the carrots, zucchini, cabbage, chicken, noodles, eggs and herbs, adding some of the ingredients to each layer. Make dressing.
Makes 3/4 cup
- Juice of 2 fresh limes, about 1/3 cup
- 4 T. fish sauce
- 3 T. rice vinegar
- 1 T. water
- 2 T. brown sugar
- drop of chili oil or siracha
Add dressing ingredients to a jar or bowl. Mix well until combined. Add to salad and toss gently. Serve at room temperature or chilled.
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