Author Notes
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. —Caroline Wright
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Ingredients
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3 tablespoons
lime juice
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3 tablespoons
fish sauce
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1 tablespoon
light brown sugar or agave nectar
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1
small garlic clove, finely grated
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1
spicy chile, chopped
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8 ounces
rice vermicelli noodles, cooked according to package directions
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2 cups
shredded leftover roasted chicken, either store-bought rotisserie or homemade
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2 cups
sliced cucumber
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1 cup
finely grated carrot
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1 cup
grated golden beets
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3 cups
mixed herb leaves, like cilantro, basil and mint
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1/4 cup
chopped roasted peanuts
Directions
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Stir together lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water. Add noodles, chicken, cucumber, carrot, beets, beans, herbs, and peanuts; toss everything together to coat the vegetable and the noodles in dressing.
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, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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