FRESH AND EASY VIETNAMESE NOODLE SALAD
This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.
Provided by Heidi
Number Of Ingredients 12
Steps:
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
VIETNAMESE NOODLE SALAD WITH TANGY DRESSING
This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It's tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!
Provided by Jamie
Categories Main Course Salad Sides
Time 15m
Number Of Ingredients 14
Steps:
- Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.
- Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.
- Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.
- Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.
Nutrition Facts : Calories 117 kcal, Carbohydrate 26 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 880 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
VIETNAMESE RAMEN SALAD
Make and share this Vietnamese Ramen Salad recipe from Food.com.
Provided by fairycake baker
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cabbage, green onions, parsley and coarsly crumbled uncooked ramen noodles.
- Whisk together sugar, salt, black pepper, olive oil, vinegar and flavor packet from ramen noodle soup.
- Pour dressing over salad and toss to combine. Chill at least 2 hours (even better overnight) before serving.
- Add slivered almonds just before serving.
Nutrition Facts : Calories 238.2, Fat 18.8, SaturatedFat 2.9, Sodium 526.6, Carbohydrate 15.8, Fiber 3, Sugar 5.6, Protein 3.7
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