Epicure Recipes

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Vietnamese Cold Noodle Salad

LunchLow-sodiumSugar ConsciousOne DishDinnerLunchGluten-freeHigh ProteinBetter Than TakeoutChicken & PoultryLunar New YearDairy-freeDinnerStovetop

15 min

4 servings

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Grab rice noodles from the international aisle in the grocery store for a quick-cook, light-on-the-belly meal experience. This salad is fresh, packed with veggies and drizzled with a simple & flavourful sesame ginger dressing. For extra busy nights toss in leftover Rotisserie Chicken to cut prep time even more!

Ingredients

  • 1 tbsp oil
  • 1 lb (450 g) boneless, skinless chicken breast fillets
  • 2 tbsp Bánh mì Burger Seasoning or Sesame Ginger Dressing Mix, divided
  • 1 pkg (227 g/8 oz) vermicelli noodles
  • 2 tbsp each olive oil and rice vinegar
  • 2 tsp low-sodium soy sauce
  • 1 English cucumber
  • 4 cups leafy greens
  • 2 cups matchstick carrots

Preparation

  • Heat oil in Sauté Pan over medium-high heat. Coat chicken with 1 tbsp seasoning; add to pan. Cook 7–10 min, turning occasionally, or until cooked through.
  • Meanwhile, cook noodles according to package directions.
  • In a large bowl, whisk remaining 1 tbsp seasoning with oil, rice vinegar, and soy sauce.
  • Drain and rinse cooked noodles under cold water, then place in bowl with dressing. Toss to mix.
  • Dice cucumber. Add to bowl with leafy greens and carrots. Gently stir to combine.
  • Divide between bowls and top with cooked chicken and additional toppings, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 490, Fat 15 g (Saturated 2 g, 0 0 g), Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 58 g (Fiber 5 g, Sugars 5 g), Protein 31 g.

Perfectly Balance Your Plate

This is a perfectly balanced plate.