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No-Cook Vietnamese Noodle Bowls

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    0 minutes


1 (8.8-oz.) box Thai Kitchen Thin Rice Noodles
1/4 cup lime juice
1 Tbsp. olive oil
2 tsp. fish sauce
2 tsp. sugar
1 garlic clove, minced
Salt and pepper
2 cooked boneless, skinless chicken breasts, shredded
6 oz. sugar snap peas, trimmed and sliced thin
3 Hannaford Carrots, cut into matchsticks
1/2 English cucumber, chopped
1/4 cup torn fresh Nature's Place Organic Basil
Lime wedges, for serving
No-Cook Vietnamese Noodle Bowls


1. Place rice noodles in a large bowl and cover with boiling water. Let sit until tender, about 5 minutes, then drain well.
2. Stir together lime juice, oil, fish sauce, sugar, and garlic in a small bowl and season with salt and pepper to taste; set aside.
3. Divide noodles among four bowls and top evenly with chicken, snap peas, carrots, cucumbers, and basil. Drizzle sauce over top and serve with lime wedges.
Source: Hannaford fresh Magazine, July - August 2018


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 410 kcal (20%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 2 g (7%)
Cholesterol 40 mg (13%)
Sodium 320 mg (13%)
Total Carbohydrates 62 g (20%)
Dietary Fiber 3 g (12%)
Protein 21 g (35%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a