Vietnamese Chicken Rice Noodle Salad

Thin rice vermicelli topped with tender chicken breast, cool cucumber ribbons, fresh herbs, and a savory lime dressing.

• Prep: 15 min
• Cook: 4 min
• Total: 19 min
• Servings: 3
• Cuisine: Vietnamese
• Difficulty: Easy
• Cost: $4.18/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Low-Calorie

Tags

• quick
• fresh
• healthy
• tangy
• boil
• savory

Ingredients

• 6 ounce rice vermicelli noodles (dry)
• 1 pound chicken breast (cooked, shredded)
• 1 English cucumber (medium, thinly sliced)
• 0.5 cup fresh cilantro (chopped)
• 0.5 cup fresh mint (chopped)
• 3 tablespoon lime juice (freshly squeezed)
• 2 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 1 clove garlic (minced)
• 0.25 teaspoon crushed red pepper flakes

Instructions

1. Place dry rice vermicelli noodles in a large heatproof bowl and cover completely with boiling water. Let soak for 3 to 4 minutes until tender, then drain and rinse under cold water.
2. In a small jar or bowl, mix the lime juice, fish sauce, granulated sugar, minced garlic, and crushed red pepper flakes, stirring until the sugar is fully dissolved.
3. Distribute the cooled rice vermicelli evenly among three bowls or meal prep containers.
4. Top the noodles with shredded chicken breast, English cucumber slices, chopped fresh cilantro, and chopped fresh mint.
5. Drizzle the prepared dressing evenly over each portion just before packing or serving, and toss to combine.

Notes

You can pack the dressing in small separate containers and pour it over the noodles right before eating to keep the herbs extra fresh.

Nutrition (per serving)

• Calories: 440
• Protein: 41.8 g
• Carbohydrates: 57.9 g
• Fat: 4 g
• Fiber: 1.6 g
• Sodium: 1037 mg
• Saturated Fat: 0.7 g
• Sugar: 5.9 g
• Cholesterol: 107 mg