It’s a vibrant, herb-packed dish featuring delicate rice noodles, fresh vegetables, and crunchy toppings—all tied together with a bright, zesty dressing. This salad is perfect as a light lunch, a ...

1 (4-ounce) package rice noodles, soaked in warm water until tender, about 10 minutes (The original recipe called for bean thread noodles, but either works.) 1 (4-inch) cucumber, diced ...

Ingredients. For dressing: 2 large garlic cloves, crushed and minced. 1 small serrano, stemmed and minced. 1 tablespoon freshly grated ginger. 2 tablespoons sugar, plus more to taste. 3 ...

Whether you prefer your noodle salad with a more robust flavour profile; rich with soy sauce and a splash of sesame oil, or you prefer something a bit light with lots of lime juice, fragrant mint and ...

Add the rice noodles and boil for 1 minute or less. Drain immediately and add into a bowl. To the rice noodles, add the carrots, cucumber, cabbage, salt, peanuts, soy sauce, mint and lightly toss.

Assemble the serving bowls: Divide the drained noodles, dressed chicken, salad greens, carrots, cucumber, cilantro and mint among 4 bowls. Garnish with green onions. Serve the remaining nuac cham ...