A delicious 15 minute noodle salad recipe

Hi all,

It’s been a while! and I have some exciting news. I am currently pregnant. Which meant taking a long break from blogging as I was going through a very difficult first trimester. Now that I am back to cooking, I wanted to make some easy nourishing recipes that still tastes amazing but require minimal mental effort. I’ve really been into noodle salads recently. Something about the coldness and tartness of the noodles makes it super easy and palatable for me. This makes a great weekday dinner or easy make ahead lunch!

Ingredients

Makes 1 serving

Toppings

• 100 g shredded chicken (cooked)

• ½ cup shredded carrots

• ½ cup broccoli florets, blanched

• 1 serving rice noodles (about 75–100 g dry)

Aromatics / Sauce

• 1 small bunch cilantro, chopped

• 1 green onion, chopped

• 3–4 basil leaves, chopped

• 1 tbsp minced ginger + garlic (about ½ tbsp each)

• 1 tsp chili flakes (adjust to spice level)

• 2 tbsp soy sauce

• 2 tbsp black vinegar

• ½ tbsp sugar (or to taste)

• 2 tbsp hot neutral oil (vegetable, canola, or grapeseed)

Instructions

1. Prepare noodles:
   Cook the rice noodles according to package instructions. Drain and set aside.

2. Layer aromatics:
   In a heatproof bowl, place cilantro, green onion, basil, minced ginger + garlic, and chili flakes.

3. Make the hot oil pour:
   Heat neutral oil in a small pan until shimmering. Carefully drizzle the hot oil over the aromatics so they sizzle and release their fragrance.

4. Build the sauce:
   Add soy sauce, black vinegar, and sugar to the aromatics/oil mixture. Stir to combine into a dressing.

5. Assemble the bowl:
   Add shredded chicken, carrots, and broccoli on top of the sauce. Pile the rice noodles on top.

6. Toss & enjoy:
   Mix everything together until the noodles are coated with the sauce and herbs are evenly distributed. Serve warm.

With Love,

Cristina