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Vietnamese Noodle Salad with Cucumber, Chili and Mint
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Vietnamese Noodle Salad with Cucumber, Chili and Mint

15 minServes 2Nutri-Score B€
from @chefsully_3 imports0 cooked
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what you need

Ingredients

2 people
  • rice noodles (cooked and drained)Grains200 g
  • cucumber (finely chopped)Produce1 piece
  • Thai chili (finely chopped, seeds removed or kept to taste)Produce1 piece
  • garlic (minced)Produce2 pieces
  • mint (chopped)Produce10 g
  • sugarPantry10 g
  • fish saucePantry20 ml
  • lemon juice (freshly squeezed)Produce20 ml
  • neutral oilPantry15 ml

per serving

Nutrition

423kcal

Carbs
83 g
Proteins
4 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Saucepan
  • Stovetop

step by step

Method

  1. Prepare the vegetables

    • Finely chop the cucumber.
    • Finely chop the Thai chili, removing the seeds if you prefer less heat.
    Step 1

  2. Make the dressing

    • Mince the garlic and add it to a bowl.
    • Add the mint, sugar, fish sauce, lemon juice and neutral oil.
    • Mix everything together.
    Step 2

  3. Toss the noodles

    • Add the cooked noodles, cucumber and chili to the dressing.
    • Toss everything together until well coated.
    Step 3
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