Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers
A refreshing Asian-inspired noodle salad featuring wide rice noodles, shredded chicken, and crisp cucumbers tossed with fresh herbs and a savory-sweet fish sauce dressing. Perfect for warm weather dining.
6 servings
20 min
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Ingredients
- •1 pound wide rice noodles
- •8 cups shredded cooked chicken
- •4 small cucumbers
- •⅓ cup fresh basil leaves
- •⅓ cup fresh cilantro leaves
- •⅓ cup fresh mint leaves
- •¼ cup fish sauce
- •¼ cup fresh lime juice
- •¼ cup honey
- •¼ cup soy sauce
- •1 tablespoon hot chili paste
Cooking Instructions
- 1.
Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
15 min
- 2.
Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
5 min
- 3.
Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.
