Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vietnamese Noodle Salad Recipe
    Lost? Site Map

    Vietnamese Noodle Salad

    Vietnamese Noodle Salad. Photo by Sharynos

    1/2 Photos of Vietnamese Noodle Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Sackville's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
    2. 2
      Turn off the heat, cover and leave for no less than four minutes.
    3. 3
      Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
    4. 4
      Stir in the sugar until dissolved.
    5. 5
      Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
    6. 6
      Split the cucumber lengthways.
    7. 7
      Use a spoon to scrape out the seeds and then slice thinly to make half moons.
    8. 8
      Use a potato peeler to slice the carrot into thin curls.
    9. 9
      Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
    10. 10
      Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
    11. 11
      Tip into the salad along with any juices.
    12. 12
      Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
    13. 13
      Add to the salad.
    14. 14
      Add the mint and coriander and toss.

    Ratings & Reviews:

    • on February 01, 2010

      45

      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?

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vietnamese Noodle Salad

    Serving Size: 1 (303 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 548.6
     
    Calories from Fat 224
    40%
    Total Fat 24.9 g
    38%
    Saturated Fat 3.4 g
    17%
    Cholesterol 281.0 mg
    93%
    Sodium 3292.6 mg
    137%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 6.3 g
    25%
    Sugars 10.3 g
    41%
    Protein 36.5 g
    73%

    The following items or measurements are not included:

    chicken breast fillets

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites