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15-minute Vietnamese Noodle Salad

15-minute Vietnamese Noodle Salad

Angelina
An easy to make Vietnamese Noodle Salad with a 5-ingredient dressing and lots of fresh veggies. So flavorful and ready is 15 minutes - it's a total crowd pleaser!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 4 servings

Ingredients 

  • 5 oz ramen noodles
  • 1/2 thinly sliced red onion
  • 2 limes divided (3 limes if they don't have a lot of juice)
  • 2 tbsp soy sauce divided
  • 2 cloves garlic minced
  • 3 tbsp sugar divided
  • 1/2 tsp black pepper
  • 1 lb chicken thighs cut into strips
  • 1/4 cup hot water
  • 1/4 tsp red pepper flakes
  • salt to taste
  • 5 oz baby spinach
  • 2 medium carrots cut into thin strips
  • 1/2 cup chopped cilantro
  • 1 tbsp olive oil

Instructions 

  • Cook noodles according to package. Drain and rinse under cold water. Place in a large bowl and set aside.
  • Combine the juice of 1 lime, 1 tbsp soy sauce, garlic, 1 1/2 tbsp sugar, and black pepper in a medium bowl. Add chicken thighs and toss to coat with sauce.
  • Heat 1 tbsp oil in a wok or a skillet over medium/high heat. Add chicken and cook until chicken is done (about 4-5 minutes). Remove chicken from skillet and set aside.
  • To make the dressing, combine remaining 1 1/2 tbsp sugar with 1/4 hot water in a small bowl. Stir to dissolve sugar. Stir in juice from remaining lime, 1 tbsp soy sauce, and red pepper flakes.
  • In the large bowl with the noodles, add onion slices, baby spinach, chopped cilantro, carrots, and cooked chicken. Drizzle in dressing and gently toss to combine.
  • Serve right away or cover and place in refrigerator to serve as a cold salad.

Notes

*TIP: To make onions less mild, placed sliced onion in a bowl with ice water for 10 minutes. Drain and use.
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