VIETNAMESE CHICKEN AND RICE NOODLE SALAD
With fresh ingredients, crunchy textures and bright flavours - there's so much to love in this Vietnamese Chicken & Rice Noodle Salad!
Provided by Sarah Nevins
Categories Salads
Time 13m
Number Of Ingredients 13
Steps:
- Start by mixing all of the nuoc cham dressing ingredients together in a small cup or bowl until combined. Set aside.
- Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. If you don't own a tea kettle, add 3-4 cups water to your pot and bring to a boil on the stove top first before adding the noodles.
- Once cooked and rinsed, add the noodles to a large salad bowl and set aside as you prep the remaining ingredients.
- Take the cucumber and cut in in half lengthwise. Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs.
- Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles. Pour the dressing over the top then toss well to mix the salad until everything is well covered in dressing.
- Add more peanuts and fresh herbs if desired and enjoy.
Nutrition Facts : Calories 339 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize g, Sodium 849 milligrams sodium, Sugar 4 grams sugar
VIETNAMESE RICE NOODLE SALAD WITH CHICKEN
This refreshing, tasty rice noodle salad is perfect for a hot summer day, served with lots of raw crunchy vegetables, seared chicken, and nuoc cham sauce.
Provided by Sarah
Categories Salad
Time 1h10m
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
- Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
- Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
- Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
- To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.
Nutrition Facts : Calories 466 kcal, Carbohydrate 68 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 2204 mg, Fiber 4 g, Sugar 21 g, TransFat 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
VIETNAMESE RICE-NOODLE SALAD
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
VIETNAMESE CHICKEN NOODLE SALAD
This cool Vietnamese Chicken Noodle Salad features authentic Vietnamese flavors and ingredients.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
- Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
- Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
- Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
- Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.
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VIETNAMESE CURRY CHICKEN AND RICE NOODLE SALAD BOWL
From foodiecrush.com
4.9/5 (7)Estimated Reading Time 6 mins
- Dust the chicken pieces with 1 tablespoon of curry powder and toss to coat and set aside. Heat a large sauté pan over medium high heat and add the 1 tablespoon of canola oil. Add the garlic and cook for 30 seconds or until fragrant then add the onion. Cook until the onions are soft and fragrant, about 5 minutes, stirring occasionally. Remove from the pan, and add the remaining canola oil. Brown the chicken pieces for about 5-7 minutes or until cooked on all sides.
- Mix the almond milk, remaining 2 tablespoons of curry powder and brown sugar together until the sugar has dissolved. Add to the pan with the chicken with the onions and stir to coat. Bring to a boil then reduce to a simmer and cook uncovered for 20 minutes or until the sauce has reduced by half or until it coats the chicken pieces.
- While the chicken is cooking, place the rice noodles in a bowl and cover with boiling water and let sit for about 5 minutes or until they've softened. Drain and set aside.
- To assemble the salad bowls, add a handful of noodles to the bowl and top with a scoop of curry chicken and onions. Dress with the sliced vegetables, fresh herbs and peanuts. Drizzle with the Nuac Cham dipping sauce and serve.
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Reviews 54Calories 357 per servingCategory Dinner
- DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
- CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
- NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
- VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.
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