Easy 43 min

Saigon Noodle Salad

american_region asian caribbean chinese european italian korean mediterranean middle eastern region thai turkish vietnamese main side drink sweet spicy sour savory umami medium fast

Prep

18 min

Cook

25 min

Total

43 min

Ingredients (7)

¼ cup water, or more to taste g

3 tablespoons lime juice g

3 tablespoons fish sauce g

3 tablespoons brown sugar, or more to taste g

1 clove garlic, minced g

1 teaspoon minced fresh ginger g

½ teaspoon Sriracha sauce g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.

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.

Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl.

Drizzle dressing over salad; toss to coat. Top with chopped peanuts.