Vietnamese Mint Noodles
Bursting with vibrant flavors and fresh, aromatic herbs, Vietnamese Mint Noodles is a light yet satisfying dish perfect for warm days or whenever you crave something refreshing. This noodle salad combines tender rice noodles with crisp cucumber, sweet carrots, and a medley of fresh herbs like mint, cilantro, and Thai basil, creating an invigorating base that's tossed in a zesty homemade dressing featuring lime juice, fish sauce, and a hint of sesame oil. Crushed roasted peanuts add a delightful crunch, while optional red chili provides a spicy kick for those seeking extra heat. Ready in under 30 minutes, this versatile recipe shines as a quick lunch, a crowd-pleasing side dish, or a vibrant complement to your favorite Vietnamese-inspired protein. Perfect for fans of Southeast Asian cuisine, this dish captures the essence of balanced flavors and textures in every bite!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 25 grams Fresh mint leaves
- 25 grams Fresh cilantro (coriander)
- 20 grams Fresh Thai basil
- 1 medium Cucumber
- 1 medium Carrot
- 2 stalks Spring onions (scallions)
- 40 grams Crushed roasted peanuts
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 small Red chili (optional)
- 2 cloves Garlic
Instructions
Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Peel the cucumber and cut it into thin matchstick-style strips. Do the same with the carrot, or use a julienne peeler for finer strips. Thinly slice the spring onions.
Roughly chop the mint leaves, cilantro, and Thai basil. Set aside.
In a small bowl, prepare the dressing by combining lime juice, fish sauce, soy sauce, sesame oil, rice vinegar, sugar, and finely minced garlic. If you prefer a spicy kick, thinly slice the red chili and add it to the dressing. Mix well until the sugar dissolves.
In a large mixing bowl, combine the cooked rice noodles, cucumber, carrot, spring onions, and chopped herbs.
Pour the prepared dressing over the noodle mixture and gently toss everything together until well-coated.
Transfer the noodles to a serving dish and garnish with crushed roasted peanuts on top for added texture and flavor.
Serve immediately, either as a light meal or as a refreshing side dish alongside your favorite Vietnamese-style protein or entrée.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
