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–+ servings
Vietnamese Noodle Salad

Vibrant Vietnamese Noodle Salad: Fresh, Fun, and Customizable

This Vietnamese Noodle Salad is a vibrant and customizable dish that’s perfect for a quick meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 200 grams Rice Vermicelli Noodles can substitute with rice spaghetti if needed
  • 1 cup Shredded Carrots can swap with grated zucchini for extra crunch
  • 1 cup Cucumber (Julienned) opt for an English cucumber for fewer seeds
  • 1 cup Red Bell Pepper any color bell pepper works, or try shredded cabbage for a twist
  • 1 cup Bean Sprouts can be omitted if preferred
  • 1/4 cup Fresh Cilantro basil or parsley can be a tasty alternative
  • 1/4 cup Fresh Mint Leaves omit if unavailable or replace with dill for a unique touch
  • 1/4 cup Roasted Peanuts almond or sunflower seeds work if you have nut allergies
For the Dressing
  • 1/4 cup Soy Sauce use tamari for a gluten-free option
  • 2 tablespoons Fresh Lime Juice lemon juice can be a handy substitute
  • 2 tablespoons Sesame Oil can replace with olive oil for a lighter option
  • 1 tablespoon Honey or Agave Syrup use maple syrup for a vegan option
  • 2 cloves Garlic minced
  • to taste Salt essential for overall seasoning
  • to taste Pepper essential for overall seasoning

Equipment

  • Large pot
  • colander
  • Mixing Bowl
  • Serving bowls
  • Whisk
  • tongs

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and set it on the stove over high heat. Bring the water to a rolling boil, which should take about 5–7 minutes.
  2. Once the water is boiling, gently add the rice vermicelli noodles to the pot. Allow the noodles to cook for 4–5 minutes, stirring occasionally until they become soft and slightly chewy.
  3. While the noodles are cooking, wash and prepare your vegetables. Slice the carrots, julienne the cucumber and red bell pepper, and if using, rinse the bean sprouts.
  4. In a separate bowl, whisk together the soy sauce, fresh lime juice, sesame oil, honey (or agave syrup), minced garlic, and a pinch of salt and pepper.
  5. Add the cooled rice vermicelli noodles to the mixing bowl with the vegetables. Drizzle the prepared dressing over the top and use tongs to gently toss everything together.
  6. Gently fold in the fresh cilantro and mint leaves, allowing their aromatic qualities to infuse the salad. Sprinkle in the roasted peanuts for a delightful crunch.
  7. Spoon the Quick Vietnamese Noodle Salad into serving bowls and garnish with the reserved roasted peanuts and a few extra sprigs of fresh herbs.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 700mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 30mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until ready to serve for optimal freshness.

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