Saigon Noodle Salad

This Vietnamese-style Saigon noodle salad combines leftover grilled shrimp, rice noodles, vegetables, mint, cilantro, basil, and a homemade dressing.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 450 Calories

Ingredients

• 1 teaspoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, thinly sliced
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 cup bean sprouts
• 3 tablespoons brown sugar, or more to taste
• 1 (8 ounce) package (linguine-width) rice noodles
• 2 cups thinly sliced Napa (Chinese) cabbage
• 8 ounces grilled shrimp
• 1.5 cups matchstick-cut carrots
• 0.25 cup water, or more to taste
• 0.5 teaspoon Sriracha chile sauce
• 0.5 English cucumber, halved lengthwise and cut into thin slices
• 2.6666667461395 tablespoons chopped fresh mint
• 2.6666667461395 tablespoons chopped fresh cilantro
• 2.6666667461395 tablespoons chopped fresh basil
• 0.5 cup coarsely chopped peanuts

Recipe Instructions

Step 1

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

Step 2

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 cooled; shake and drain in a colander to remove as much water as possible.

Step 3

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.