Vietnamese Chicken And Rice Noodle Salad Recipes

VIETNAMESE RICE NOODLE SALAD

This is a good salad for a hot day.

Provided by JEN

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

Vietnamese Rice Noodle Salad image

Steps:

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g

Ingredients

5 cloves garlic
1 cup loosely packed chopped cilantro
½ jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint

VIETNAMESE RICE-NOODLE SALAD

Provided by Bobby Flay

Categories main-dish

Time 55m

Number Of Ingredients 13

Vietnamese Rice-Noodle Salad image

Steps:

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

Ingredients

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted nuts

VIETNAMESE CHICKEN NOODLE SALAD

This cool Vietnamese Chicken Noodle Salad features authentic Vietnamese flavors and ingredients.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Number Of Ingredients 16

Vietnamese Chicken Noodle Salad image

Steps:

Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.

Ingredients

2 tablespoons peanut butter
3 tablespoons rice-wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 tablespoons freshly squeezed lime juice, plus 6 lime wedges for garnish
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint leaves, plus sprigs for garnish
2 fourteen-and-a-half-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
1 1/2 pounds boneless skinless chicken breasts
1 pound rice vermicelli
1 cucumber, seeded and cut into 3-inch-long matchsticks
1 red pepper, seeded and cut into 3-inch-long matchsticks
2 carrots, peeled and cut into 3-inch-long matchsticks
1/2 small red onion, peeled and cut as thinly as possible

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DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.

Vietnamese Chicken And Rice Noodle Salad Recipes

VIETNAMESE RICE NOODLE SALAD

This is a good salad for a hot day.

VIETNAMESE RICE-NOODLE SALAD

VIETNAMESE CHICKEN NOODLE SALAD

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