Rice Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines rice noodles with shrimp, crisp vegetables, and herbs, served with a tangy sauce. It's a great light lunch or dinner for a hot day.
Salads & light · 20 minutes to cook
Tips: Rinse the rice noodles thoroughly in cold water so they stick together less and have a fresh, springy texture.
Tips: Add the sauce just before serving to keep the vegetables crisp.
Tips: Since the tartness of limes and the saltiness of fish sauce vary by product, adjust them little by little at the end.
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Ingredients (1 serving)
- Rice noodles — 70 g
- Shrimp — 8 pc
- Cucumber — 0.3 pc
- Carrot — 0.3 pc
- Red cabbage — 0.5 cup
- Cilantro — 1 handful
- Mint leaves — 0.5 handful
- Lime — 0.5 pc
- Fish sauce — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Red chili pepper — 0.5 pc
- Water — 1 Tbsp