How To Make Saigon Noodle Salad
Aside from the sour & savory Vietnamese-inspired flavors of this noodle salad, it also has fresh cabbage, cucumbers, and carrots tossed in with some shrimp.
Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
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 for about 3 minutes more until the noodles are tender. Drain noodles and rinse with cold water until cooled.
Shake noodles in colander to drain as much water as possible.
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.
- Calories: 426.52kcal
- Fat: 10.22g
- Saturated Fat: 1.45g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.69g
- Polyunsaturated Fat: 3.24g
- Carbohydrates: 66.40g
- Fiber: 5.32g
- Sugar: 12.70g
- Protein: 18.92g
- Cholesterol: 71.44mg
- Sodium: 1565.07mg
- Calcium: 150.39mg
- Potassium: 652.54mg
- Iron: 2.92mg
- Vitamin A: 512.01µg
- Vitamin C: 29.58mg
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