This Vietnamese-style Saigon noodle salad recipe is my "too hot to cook" staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.
Ingredients
- 0.25 cups 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
- 0.5 teaspoons Sriracha sauce
Instructions
-
1
Gather all ingredients.
-
2
Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.
-
3
Bring a large pot of water to a full boil; remove from heat. Add rice noodles; soak for 1 minute. Stir to separate noodles; continue soaking until noodles are tender, about 3 minutes more. Drain noodles. Rinse with cold water until cool; shake and drain in a colander to remove as much water as possible.
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4
Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl.
-
5
Drizzle dressing over salad; toss to coat. Top with chopped peanuts.
Nutrition Facts
Per serving
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