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Vietnamese Chicken and Rice Noodle Salad

Makes 6 servings

Here’s a tasty salad that capitalizes on 2 culinary trends: Vietnamese food and noodles

Ingredients

3 1/2 oz wide rice noodles (half a 7-oz/210 g pkg) 99 g
12 oz shredded cooked chicken 375 g
2 cups diced cucumbers 500 mL
2 cups grated carrots 500 mL
1 cup julienned green bell peppers 250 mL
1/4 cup finely chopped fresh cilantro 50 mL
     
  Dressing  
1/3 cup fish sauce or sodium-reduced soy sauce 75 mL
1/4 cup rice wine vinegar 50 mL
2 tbsp lime juice 25 mL
1 to 2 tbsp curry paste 15 to 25 mL
2 tsp granulated sugar 10 mL
1 tsp minced garlic 5 mL
1 tsp sesame oil 5 mL
1/2 cup chopped peanuts (optional) 125 mL

Instructions

Step 1
In a large pot of boiling water, cook noodles for 5 to 8 minutes or until barely tender; drain. Rinse under cold water; drain. Transfer to a large bowl. Add chicken, cucumbers, carrots, peppers and cilantro.

Step 2
Dressing: In a small bowl, blend together fish sauce, vinegar, lime juice, curry paste, sugar, garlic and sesame oil. Add dressing to noodle mixture; toss to combine. Sprinkle with peanuts, if using.

Tips

Vietnamese fish sauce (nuoc mam) is an integral part of Vietnamese cooking. It is a clear, pungent liquid made by fermenting fish with salt. It takes a little getting used to but it is a great flavor enhancer in many dishes. Fish sauce is high in sodium, so use it sparingly. Find it and curry paste in the Asian sections of some supermarkets.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 229
10%
Fat / Lipides 6.6 g
Saturated / saturés 1.4 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 50 mg
58%
Sodium / Sodium 1393 mg
8%
Carbohydrates / Glucides 23.2 g
9%
Fiber / Fibres 2.3 g
Sugars / Sucres 5.2 g
Protein Protéines 18.7 g
64%
Vitamin A / Vitamine A
40%
Vitamin C / Vitamine C
4%
Calcium / Calcium
9%
Iron / Fer
DIETITIAN’S MESSAGE
Rice noodles are an excellent alternative to pasta for people who do not include gluten in their diets. Serve this tasty salad with fruit-flavored yogurt to increase your intake of calcium.
Contributor
Gaitree Peters
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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