Saigon Noodle Salad

This Vietnamese-style noodle salad is my ‘too hot to cook’ staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.

Step: 1

Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.

Step: 2

Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.

Step: 3

Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.

Per Serving: 450 calories; protein 20.4g; carbohydrates 71g; fat 10.1g; cholesterol 109.2mg; sodium 1265.1mg.

Product salad is morely of the nicest salads to make . It is more in fibre and water produce . As fruits contain natural sugar , you can have it for breakfast . The sweetness can will give you enough energy for the 24 hours and deal with your sweet cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.