As I twirled the vibrant strands of rice vermicelli noodles around my fork, the distinct scents of fresh herbs filled the air, promising a refreshing bite. This Rice Noodle Salad with Chicken is perfect for warm days, taking just about 20 minutes to whip up and bringing a satisfying crunch and vibrant flavor to the table. The combination of tender chicken and fresh vegetables ensures a dish that is both nourishing and delicious.
This recipe is ideal for anyone looking to add a light and flavorful meal to their weeknight dinner lineup or for meal prepping on the weekends. It’s easy to store and can be made ahead of time, which enhances the flavors even more.
Why You’ll Love This Recipe
- Fresh herbs add a burst of flavor and fragrance to each bite.
- The combination of crunchy veggies and soft noodles creates a delightful texture contrast.
- It’s quick to prepare, perfect for busy weeknights.
- Using rotisserie chicken makes it even easier and saves time.
What You’ll Need
Gather everything you need to make this delicious salad!
For the Salad
- 8 ounces rice vermicelli noodles
- 2 cups shredded carrots
- 6 scallions, thinly sliced
- ⅓ cup minced cilantro
- ⅓ cup minced basil
- ⅓ cup minced mint
- 16 ounces cold rotisserie chicken, shredded
- ¼ cup dry roasted peanuts, crushed (optional)
For the Dressing
- ¼ cup fish sauce
- 2 tablespoons brown sugar
- 3 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 clove garlic, minced
- ⅓ teaspoon crushed red pepper
Peanuts can be omitted for a nut-free option.
Substitutions & Swaps
- Use any leftover cooked chicken for convenience.
- Substitute soy sauce for fish sauce if desired.
- Fresh herbs can be swapped with your favorites.
- For a gluten-free option, use gluten-free noodles.
How to Make It
Follow these simple steps to create your delicious salad.
Soak the noodles
Rehydrate your vermicelli noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles, rinse with cold water, and set them aside in a colander to drain off excess water.
Make the dressing
While the noodles are cooking, make the dressing. Whisk together the fish sauce and sugar until the sugar mostly dissolves. Whisk in the remaining ingredients.
Toss together
In a large bowl, toss the noodles in the dressing. Stir in the vegetables and serve with the chicken and crushed peanuts on top.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well due to the fresh ingredients.
Reheat: N/A as it’s best served cold or at room temperature.
Tips for Best Results
- Make sure to rinse the noodles thoroughly to prevent them from sticking together.
- Adjust the dressing ingredients according to your taste preferences—more lime for tanginess, less sugar for a savory kick.
- Allow the salad to chill for at least 30 minutes before serving for enhanced flavor.
- Use a mix of herbs for a more complex flavor profile.
Serving Suggestions
- Serve as a light lunch or dinner option.
- Pair with grilled shrimp for additional protein.
- Great for potlucks and gatherings, served cold.
Leave a Comment