On the Cheap

Summer Vegetable and Glass Noodle Salad

August 19, 2014

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: The only logical end to a scorching summer day is a reward of cold noodles.

Summer Vegetable and Glass Noodle Salad

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This noodle salad, based on the Vietnamese vermicelli variety, has a brilliant, surprising flavor, especially for something so simple. Even though it has more ingredients than I regularly use -- whisking together a homemade nuoc nam is a cinch, but does take a tablespoon of this and a tablespoon of that -- none of them can be skipped. 

Brimming with crisp and sweet summer vegetables and herbs, this chilled noodle salad is the kind of bowl I want to tuck into for dinner after my shirt has been stuck to my back all day. I think of it as my summer vegetable-and-noodle reward.

Summer Vegetable and Glass Noodle Salad

Serves 4

3 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon light brown sugar or agave nectar
1 small garlic clove, finely grated
1 spicy chile, chopped
8 ounces rice vermicelli noodles, cooked according to package directions
2 cups shredded leftover roasted chicken, either store-bought rotisserie or homemade
2 cups sliced cucumber
1 cup finely grated carrot
1 cup grated golden beets
3 cups mixed herb leaves, like cilantro, basil, and mint
1/4 cup chopped roasted peanuts

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.

1 Comment

Liz S. May 27, 2015
This just looks so yummy and versatile too! I can think of things I would love to add, like lemon grass, cliantro....