Description
This vibrant Vietnamese Vermicelli Noodle Salad is a refreshing and flavorful dish packed with fresh veggies, herbs, and a tangy soy-lime dressing. Perfect for a light lunch or dinner, this salad is quick to prepare and makes a healthy, satisfying meal.
Ingredients
Units
Scale
- 200g rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fried shallots
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, lime juice, sugar, minced garlic, and chili for the dressing. Set aside.
- In a large bowl, combine the cooked vermicelli noodles, shredded carrots, cucumber, bean sprouts, cilantro, and mint.
- Pour the dressing over the noodle mixture and toss gently to combine.
- Transfer the salad to serving plates and top with crushed peanuts and fried shallots for a crunchy finish.
Notes
- For a gluten-free version, replace soy sauce with tamari or coconut aminos.
- Add grilled shrimp or chicken for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 8g
- Sodium: 1000mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg