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Rice Noodle Salad with Chicken

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 350
A fresh and flavorful rice noodle salad topped with shredded chicken and herbs, perfect for a light meal or appetizer.

Ingredients

Noodles

  • 8 ounces rice vermicelli noodles
  • 2 cups shredded carrots
  • 6 scallions scallions, thinly sliced
  • ⅓ cup minced cilantro
  • ⅓ cup minced basil
  • ⅓ cup minced mint
  • 16 ounces cold rotisserie chicken, shredded
  • ¼ cup dry roasted peanuts, crushed (optional)
  • ¼ cup fish sauce
  • 2 Tablespoons brown sugar
  • 3 Tablespoons lime juice
  • 2 Tablespoons rice vinegar
  • 1 clove garlic, minced
  • ⅓ teaspoon crushed red pepper

Instructions 

  • Rehydrate noodles in boiling water for 3 minutes, drain, rinse with cold water, and set aside.
  • Whisk fish sauce and sugar until dissolved, then add remaining dressing ingredients.
  • Toss noodles with dressing, stir in vegetables, top with chicken and peanuts.

Notes

Adjust the amount of red pepper for desired spice level.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Asian
Keyword: Chicken, herbs, Noodles