Vermicelli Noodle Salad

vermicelli bowl. gluten free salad. vermicelli salad. rice noodles.

Don’t get discouraged by the time it can take to eat healthy, it doesn’t have to be pretty (behind the scenes aren’t like these pictures…)

The most important thing is, healthy meals can be quick! (this salad took 20 mins TOPS)⁣

⁣Our bodies want to be nourished. They crave good good for strength so they can accomplish the millions of things we have to get done in a day. So let’s show them a little love!

Bonus tip: for some extra Vitamin D, swap the chicken for shrimp.



Vermicelli Noodle Salad

serves 1

prep time: 10 minutes

cook time: 10 minutes

INGREDIENTS

2 cups finely chopped lettuce

1/2 cup cooked vermicelli noodles

4 oz of shredded chicken breast (or swap for shrimp)

130 g of cucumber, julienned

100 g shredded carrots

sauce:

1.5 tbsp fish sauce

1/2 tbsp raw honey

1/2 tbsp rice wine vinegar

1/2 tbsp of garlic chilli paste (adjust to spice tolerance)

garnish:

1 stalk green onions

2 large leaves fresh basil (if you don’t have fresh you could also use dried)

10 g crushed peanuts

2 lime wedges

sriracha (if you want it extra spicy! )


DIRECTIONS

  1. Mix your sauce in a bowl.

  2. Fry, bake or use an air fryer to cook a chicken breast. Shred.

  3. Follow the instructions on the package for vermicelli noodles ( I took a picture of a kind that I like, the don’t stick together as much as some others.)

  4. Chop up all of your veggies.

  5. Toss everything together in a bowl, pour on your sauce & garnish with desired toppings!

NOTES

*if you are on an elimination diet, omit the peanuts.

* if you don’t have garlic chilli paste use 1/4 tsp of red pepper chilli flakes + 1 clove garlic, minced

*add gluten free spring rolls for an extra crunch


xo erin

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