Créé avec l’IA
Rice Paper Noodle Salad
35 min 362 kcal par portion Facile
Ingrédients
4 Portions
- Rice paper wrappers12 wrappers
- Cooked chicken breast200 g
- Cucumber250 g
- Carrot200 g
- Romaine lettuce200 g
- Bean sprouts100 g
- Cilantro60 g
- Roasted peanuts60 g
- Fish sauce45 ml
- Sugar30 g
- Lime juice60 ml
- Garlic10 g
Instructions
- 1
Prepare the dressing: finely mince the garlic, then whisk it with the fish sauce, sugar, and lime juice until the sugar is fully dissolved.
- 2
Shred the cooked chicken breast into bite-sized strips and set aside.
- 3
Cut the cucumber and carrot into thin matchsticks. Slice the romaine lettuce into thin ribbons. Roughly chop the cilantro and roasted peanuts.
- 4
Prepare the rice paper noodles: briefly dip each rice paper wrapper in cool water for a few seconds, just until pliable but not overly soft. Stack a few softened wrappers together, roll them loosely, and slice into wide noodle-like strips.
- 5
Separate the rice paper strips gently with your hands so they do not stick together.
- 6
In a large mixing bowl, combine the rice paper noodles, shredded chicken, cucumber, carrot, romaine lettuce, bean sprouts, and cilantro.
- 7
Pour the dressing over the salad and toss gently until everything is evenly coated.
- 8
Transfer the salad to a serving dish and sprinkle the roasted peanuts on top.
