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Saigon Noodle Salad The Best Recipes

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Saigon Noodle Salad

"This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp."

Ingredients :

  • Dressing:
  • 1/4 cup water, or more to taste
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar, or more to taste
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 1/2 teaspoon Sriracha chile sauce
  • Salad:
  • 1 (8 ounce) package (linguine-width) rice noodles
  • 2 cups thinly sliced Napa (Chinese) cabbage
  • 1 1/2 cups matchstick-cut carrots
  • 8 ounces grilled shrimp
  • 1 cup bean sprouts
  • 1/2 English cucumber, halved lengthwise and cut into thin slices
  • 2 green onions, thinly sliced
  • 2 2/3 tablespoons chopped fresh mint
  • 2 2/3 tablespoons chopped fresh cilantro
  • 2 2/3 tablespoons chopped fresh basil
  • 1/2 cup coarsely chopped peanuts

Instructions :

Prep : 25M Cook : 4M Ready in : 30M
  • Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
  • Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
  • Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.

Notes :

  • Dressing can be made ahead and refrigerated for up to 5 days.
  • You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha, if that better fits your tastes.
  • Any leftover grilled meat works well in this salad: shrimp, pork, or chicken are all great options.
  • The salad is very flexible; try adding julienned red or yellow pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for the cabbage.

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