Recette de cuisineHomemade recipes · Hainaut
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Rice vermicelli noodle salad

Rice vermicelli noodle salad

A crisp and tangy salad, perfect for starting a light meal. Featuring diced chicken, cucumber, and carrot, with toasted cashew nuts.

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Recipe from Iosraia, AmieKim (Wikibooks), adapted by Recette de cuisine ·

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This rice vermicelli noodle salad is a delicious combination of tangy and crunchy flavors. It’s perfect for a light meal and adds freshness and indulgence to your table.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Resting10 min
  • Total30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsalad
  • Estimated cost$4.84 $1.21 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $1.98
  • $0.46
  • $0.68
  • $0.85
  • $0.87

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Boiled chicken, cooked, cut into strands, without bones.
  2. Crush the lettuce and carrot with a salt, rinse thoroughly, then drain. ≈ 4 min
  3. Combine the lemon juice with 4 tablespoons of sugar and 4 tablespoons of fish sauce. ≈ 4 min
  4. Stir until the sugar is completely dissolved. ≈ 4 min
  5. Combine the mushroom, lettuce, carrot, chicken, 1/2 teaspoon of toasted cashew nuts, and hot pepper mixture with the lemon mixture.
  6. Arrange on a large plate, season lightly with toasted cashews, and garnish with slices of chili pepper and fresh mint.
  7. Serve with shrimp crepes or galettes. ≈ 2 min

The bill

Rice vermicelli noodle salad

  • 500 g of cucumbers, thoroughly washed, seeded, and cut into thin slices$1.98
  • 300 g of carrots, cut into thin slices$0.46
  • 50 g of roasted cashew nuts, shelled and finely chopped$0.68
  • 3 lemons, squeeze to extract the juice$0.85
  • salt, sugar, fish sauce$0.87

Total$4.84

that's $1.21 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of chicken, soak for 20 minutes, drain, cut into pieces, then drain again.
  • 500 g of cucumbers, thoroughly washed, seeded, and cut into thin slices
  • 300 g of carrots, cut into thin slices
  • Half a chicken, thoroughly washed
  • 50 g of roasted cashew nuts, shelled and finely chopped
  • 3 lemons, squeeze to extract the juice
  • salt, sugar, fish sauce

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