Vietnamese Noodle Salad

"This has got to be one of the tastiest ways I know to get your veggies. You can serve this hot as a main meal or chill it and serve as a salad. It's also ideal for a boxed lunch."
 
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photo by Sharynos photo by Sharynos
photo by Sharynos
photo by Sharynos photo by Sharynos
Ready In:
35mins
Ingredients:
13
Serves:
2-4
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ingredients

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directions

  • Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
  • Turn off the heat, cover and leave for no less than four minutes.
  • Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
  • Stir in the sugar until dissolved.
  • Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
  • Split the cucumber lengthways.
  • Use a spoon to scrape out the seeds and then slice thinly to make half moons.
  • Use a potato peeler to slice the carrot into thin curls.
  • Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
  • Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
  • Tip into the salad along with any juices.
  • Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
  • Add to the salad.
  • Add the mint and coriander and toss.

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Reviews

  1. I subbed rice noodles for the egg noodles, spinach for the green beans, and leftover rotisserie chicken for raw... turned out very well, and I'll definitely be making it again! If you're a fan of fresh-tasting, mildly sour Vietnamese salads, you'll probably like this one. Only reason I didn't give it a 5 was that I'd like it to have just a little more "oomph" -- a dab of chili paste, perhaps?
     
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Tweaks

  1. I subbed rice noodles for the egg noodles, spinach for the green beans, and leftover rotisserie chicken for raw... turned out very well, and I'll definitely be making it again! If you're a fan of fresh-tasting, mildly sour Vietnamese salads, you'll probably like this one. Only reason I didn't give it a 5 was that I'd like it to have just a little more "oomph" -- a dab of chili paste, perhaps?
     

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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