Summer Vegetable and Glass Noodle Salad
Caroline Wright
- Serves
- 4
This noodle salad, based on the Vietnamese vermicelli variety, has a brilliant, surprising flavor, especially for something so simple. Even though it has more ingredients than I regularly use–whisking together a homemade nuoc nam is a cinch, but does take a tablespoon of this and a tablespoon of that–none of them can be skipped.
Brimming with crisp and sweet summer vegetables and herbs, this chilled noodle salad is the kind of bowl I want to tuck into for dinner after my shirt has been stuck to my back all day. I think of it as my summer vegetable-and-noodle reward.
Ingredients
- 3 tablespoon lime juice
- 3 tablespoon fish sauce
- 1 tablespoon light brown sugar or agave nectar
- 1 small garlic clove, finely grated
- 1 spicy chile, chopped
- 8 ounce rice vermicelli noodles, cooked according to package directions
- 2 cup shredded leftover roasted chicken, either store-bought rotisserie or homemade
- 2 cup sliced cucumber
- 1 cup finely grated carrot
- 1 cup grated golden beets
- 3 cup mixed herb leaves, like cilantro, basil and mint
- 1/4 cup chopped roasted peanuts
Featured Video
Summer Vegetable and Glass Noodle Salad
Directions
- Step 1
Stir together lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water. Add noodles, chicken, cucumber, carrot, beets, beans, herbs, and peanuts; toss everything together to coat the vegetable and the noodles in dressing.