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Vietnamese Noodle Salad with Tangy Dressing

A vibrant and refreshing salad featuring rice noodles, crisp vegetables, and a tangy dressing that is perfect for a quick meal or as a side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Vietnamese
Calories: 250
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz Rice noodles
Vegetables
  • 1 Cucumber, julienned
  • 1 Carrot, julienned
  • 1 Bell pepper, sliced thin
  • 1 cup Fresh mint leaves, chopped
  • 1 cup Fresh cilantro, chopped
Toppings
  • ¼ cup Peanuts, crushed
Dressing
  • ¼ cup Lime juice
  • 2 tablespoons Soy sauce
  • 1 tablespoon Honey
  • 1 tablespoon Sesame oil
  • Chili flakes, optional, to taste

Method
 

Preparation
  1. Start by bringing a pot of water to a boil. Add the rice noodles and cook according to package instructions (usually about 4-5 minutes).
  2. Once cooked, drain and rinse the noodles with cold water to stop cooking. Set aside.
  3. While the noodles are cooking, julienne the cucumber and carrot, and slice the bell pepper.
  4. In a small bowl, whisk together the lime juice, soy sauce, honey, and sesame oil. Adjust seasoning to taste.
Assembly
  1. In a large bowl, toss the cooked noodles, julienned vegetables, mint, and cilantro.
  2. Drizzle the dressing over and mix until everything is well combined.
  3. Top with crushed peanuts and additional herbs if desired.
Serving
  1. Serve immediately and enjoy your fresh Vietnamese noodle salad!

Notes

For the best flavor, allow the salad to sit for a little while before serving. Store leftovers in an airtight container in the refrigerator for up to three days. Enjoy cold for maximum freshness.