Vietnamese Vermicelli Noodle Salad
Created by ImPat on February 21, 2019
- Servings: 1
- Prep Time: 10m
- Cook Time: 0m
- Recipe #31492
Ingredients
- 1 tablespoon peanuts (salted and roasted and chopped)
- 80 grams vermicelli noodles (cooked and cooled under running water and drained)
- 1/2 cup carrot, shredded (a large handful specified)
- 1 spring onion (thinly sliced)
- 50 grams snow peas (sliced)
- 1 cucumber, Lebanese short cucumber diced
- 1/2 cup coriander (small handful specified)
- 1/2 cup peppermint (leaves, roughly chopped a small handful specified)
- FOR NUOC CHAM DRESSING
- 1 tablespoon fish sauce
- 1 1/2 teaspoon lime juice
- 2 teaspoon rice wine vinegar
- 1 teaspoon caster sugar
- 1/2 chilli, red bird's eye deseeded and thinly sliced
- 1/2 teaspoon garlic, minced
How to Make
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Step 1: Place the peanuts in a small, airtight container.
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Step 2: Tos the salad ingredients together, then tip into your lunchbox.
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Step 3: Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
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Step 4: Pour the dressing over the salad just before serving and toss well and scatter peanuts over the top.
Nutritional Facts
- Serving Size: 1 (563.3 g)
- Calories 558.6
- Total Fat - 8.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 46.2 mg
- Sodium - 2341.2 mg
- Total Carbohydrate - 96.7 g
- Dietary Fiber - 9 g
- Sugars - 12.2 g
- Protein - 24.4 g
- Calcium - 172.2 mg
- Iron - 4.6 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.3 mg