This Vietnamese noodle salad combines soft vermicelli noodles, crunchy vegetables, and smoky grilled chicken, all tossed in a zesty rice vinegar dressing.
INGREDIENTS
Dressing
- 1/2 cup rice vinegar
- 1 tablespoon honey or agave nectar
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 medium garlic clove, minced
- 2 teaspoons fresh grated ginger
- Salt and pepper, to taste
Grilled Chicken
- 1 lb boneless skinless chicken thighs
- 1 tablespoon extra-virgin olive oil
- Salt and pepper, for seasoning
- 2 tablespoons hoisin sauce
Noodle Bowls
- 8 oz rice noodles
- 2 medium carrots, julienned
- 1 medium cucumber, julienned
- 1-1/2 cups bean sprouts
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
INSTRUCTIONS
Dressing: Combine all dressing ingredients in a blender or food processor. Blend on high speed until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
Grilled Chicken: Rub chicken thighs with olive oil and season with salt and pepper. Grill over medium-high heat, turning occasionally, until the internal temperature reaches 165°F.
Remove chicken from the grill and brush with hoisin sauce. Let the chicken cool slightly before slicing it thinly into strips.
Noodle Bowls: Cook the rice noodles according to the package instructions, then rinse with cold water until fully cooled.
In a large bowl, combine the noodles, carrots, cucumber, bean sprouts, green onions, mint, cilantro, peanuts, and sliced chicken.
Drizzle the dressing over the salad and toss well to coat. Chill until ready to serve.
Storing Instructions: Store in the refrigerator for up to 4 days.
Nutrition (per 12oz serving)
- Calories: 402kcal
- Carbohydrates: 44.2g
- Protein: 22.3g
- Fat: 14.3g
- Saturated Fat: 2.9g
- Cholesterol: 64mg
- Sodium: 988mg
- Potassium: 341mg
- Fiber: 3.4g
- Sugar: 10.1g
- Calcium: 60mg
- Iron: 3mg
