Summer Recipe: Vietnamese-Inspired Cold Rice Noodle Salad with Chicken

Summer Recipe: Vietnamese-Inspired Cold Rice Noodle Salad with Chicken

Gluten-free, low in fat, and bursting with sweet and spicy flavor, this Vietnamese-inspired cold rice noodle salad with chicken checks every box on the macro-friendly meal prep checklist. Not only does one batch make 6 generous servings but the only actual cooking you'll have to do is boil water.

This is perfect for those super-hot summer days when you can't bear to eat a hot meal.

All the starred ingredients in this recipe are common ingredients used in pan-Asian cooking. You'll be able to find all of them in the Asian section of your grocery store.

Calories: 283, Serves: 6 (serving size 300 g)

Protein: 30 g, Carbs: 25 g, Fat: 7 g

Ingedients

  • 125 g Vermicelli Rice Noodles*
  • 115 g carrot, peeled and sliced into thin strips
  • 115 g red pepper, seeds removed and sliced into thin strips
  • 50 g green onion, thinly sliced
  • 425 g cooked chicken breast, shredded
  • 100 g mung bean sprouts (found in the produce aisle)
  • 15 g fresh basil, roughly chopped
  • 10 g fresh mint leaves, roughly chopped
  • 1 clove garlic, minced or pressed
  • 90 g lime juice or the juice of 2 limes
  • 60 g rice vinegar*
  • 90 g fish sauce*
  • 50 g chili garlic sauce*
  • 26 g liquid stevia
  • 60 g water

Directions

  • Bring a pot of water to a boil. When the water is boiling, turn off the ehat and add the rice noodles. Let them sit in the hot water until tender, about 5 minutes, then drain and set aside.
  • In a medium bowl, combine all the ingredients for the sauce and whisk until combined. Set aside.
  • Prep all the veggies. You can slice them by hand, shred them with a food processor or use the julienne attachment on a mandoline. Place them into the largest bowl you have along with the fresh herbs and bean sprouts.
  • Shred the chicken using two forks or your fingers and add it to the bowl. Then, add the rice noodles and sauce. Carefully toss the salad together to incorporate and serve with a sprinkling of peanuts.



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