Rice Noodle Salad with Chicken

Name: Rice Noodle Salad with Chicken
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 8 ounces rice vermicelli noodles; 2 cups shredded carrots; 6 scallions (thinly sliced); ⅓ cup minced cilantro; ⅓ cup minced basil; ⅓ cup minced mint; 16 ounces cold rotisserie chicken (shredded); ¼ cup dry roasted peanuts (crushed (optional)); ¼ cup fish sauce; 2 Tablespoons brown sugar; 3 Tablespoons lime juice; 2 Tablespoons rice vinegar; 1 clove garlic (minced); ⅓ teaspoon crush red pepper

www.peelwithzeal.com

Your recipes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

asian noodle salad cold noodle salad

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Rehydrate your vermicelli noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles, rinse with cold water, and set them aside in a colander to drain off excess water.

Step 2

While the noodles are cooking, make the dressing. Whisk together the fish sauce and sugar until the sugar mostly dissolves. Whisk in the remaining ingredients.

Step 3

In a large bowl, toss the noodles in the dressing. Stir in the vegetables and serve with the chicken and crushed peanuts on top.

Top similar recipes

Curated for you