Saigon Noodle Salad

When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.

• 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
• ¼ cup water, or more to taste
• 1 ½ cups matchstick-cut carrots
• 3 tablespoons brown sugar, or more to taste
• ½ teaspoon Sriracha chile sauce
• 1 (8 ounce) package (linguine-width) rice noodles
• 2 cups thinly sliced Napa (Chinese) cabbage
• 8 ounces grilled shrimp
• ½ English cucumber, halved lengthwise and cut into thin slices
• 2 ⅔ tablespoons chopped fresh mint
• 2 ⅔ tablespoons chopped fresh cilantro
• 2 ⅔ tablespoons chopped fresh basil
• ½ 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 the sugar is dissolved.

Step 2

Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.

Step 3

Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.