Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers

From the kitchen of Carly

Silky rice noodles tossed with shredded chicken, crisp cucumber, and a triumvirate of fresh herbs, all bound together by a bright, umami-forward dressing of fish sauce, lime, and honey. Chill it, and you've got the perfect summer lunch.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pound wide rice noodles
  • 18 cups shredded cooked chicken
  • 14 small cucumbers, thinly sliced (about 3 cups)
  • 11/3 cup fresh basil leaves, torn
  • 11/3 cup fresh cilantro leaves, torn
  • 11/3 cup fresh mint leaves, torn
  • 11/4 cup fish sauce (such as nam pla or nuoc nam)
  • 11/4 cup fresh lime juice
  • 11/4 cup honey
  • 11/4 cup soy sauce
  • 1Hot chili paste (such as sambal oelek)

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.

  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.

  3. Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.