An easy-to-prepare Vietnamese noodle salad with 5 ingredients dressing and lots of fresh vegetables. So tasty and ready in 15 minutes, it’s a total crowd pleaser!
- 5 ounces, weight ramen noodles
- 2 Limes, divided (3 limes if they don’t have much juice)
- 2 tablespoons Soy sauce, divided
- 2 cloves minced garlic
- 3 tablespoons cut sugar
- ½ teaspoon Black pepper
- 1 pound Chicken thighs, cut into strips
- 1 tbsp Olive oil
- ¼ cups Hot water
- ¼ teaspoons Red pepper flakes
- ½ Thinly sliced red onion
- 5 ounces, weight baby spinach
- 1 cup Chopped cilantro
- 2 Medium carrots, cut into thin strips
- Salt to taste
Cook noodles according to package directions. Drain and rinse under cold water. Place in a large bowl and set aside.
Combine juice of 1 lime, 1 tbsp soy sauce, garlic, 1 ½ tbsp sugar and black pepper in a medium bowl. Add the chicken thighs and toss to coat with the sauce.
Heat the oil in a wok or skillet over medium/high heat. Add chicken and cook until chicken is cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and set aside.
To do the dressing, mix the remaining 1 ½ tablespoons of sugar with the hot water in a small bowl. Stir to dissolve the sugar. Stir in the juice from the remaining lime, the remaining tablespoon of soy sauce and the red pepper flakes.
In the large bowl with the noodles, add the onion slices, baby spinach, chopped cilantro, carrots and cooked chicken. Water dressing and stir gently to combine.
Serve immediately or cover and refrigerate to serve as a cold salad.