Vietnamese Cold Noodle Salad

Name: Vietnamese Cold Noodle Salad
Cook time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 tbsp oil; 1 lb (450 g) boneless, skinless chicken breast fillets; 2 tbsp Epicure Sesame Ginger Dressing Mix, divided; 1 pkg (227 g/8 oz) vermicelli noodles; 2 tbsp each olive oil; 2 tbsp rice wine vinegar; 2 tsp low-sodium soy sauce; 1 English cucumber; 4 cups leafy greens; 2 cups matchstick carrots; cilantro, chopped optional; Bean sprouts, optional

7 steps

Cook:15min

Updated at: Wed, 24 Jan 2024 20:06:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories499.2 kcal (25%)

Total Fat14.1 g (20%)

Carbs59.4 g (23%)

Sugars7.8 g (9%)

Protein31.5 g (63%)

Sodium298.3 mg (15%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspoil

450gboneless skinless chicken breast fillets

2 TbspSesame Ginger Dressing Mix

divided

227gvermicelli noodles

2 Tbspolive oil

2 Tbsprice wine vinegar

2 tsplow-sodium soy sauce

1english cucumber

4 cupsleafy greens

2 cupsmatchstick carrots

Instructions

Step 1

Preparation

Step 2

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.

Step 3

Meanwhile, cook noodles according to package directions.

Step 4

In a large bowl, whisk remaining 1 tbsp seasoning with oil, rice vinegar, and soy sauce.

Step 5

Drain and rinse cooked noodles under cold water, then place in bowl with dressing. Toss to mix.

Step 6

Dice cucumber. Add to bowl with leafy greens and carrots. Gently stir to combine.

Step 7

Divide between bowls and top with cooked chicken and additional toppings, if desired.

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