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Breakfast & Brunch

No-Cook Vietnamese Noodle Bowls
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
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No-Cook Vietnamese Noodle Bowls

No-Cook Vietnamese Noodle Bowls

No-Cook Vietnamese Noodle Bowls
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:0 minutes
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