Saigon Noodle Salad
This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.
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Recipe Summary
Ingredients
Directions
Dealer's Choice:
Dressing can be made ahead and refrigerated for up to 5 days.
You can use sambal oelek chile pepper sauce or red pepper flakes in place of Sriracha, if that better fits your tastes.
Any leftover grilled meat works well in this salad: shrimp, pork, or chicken are all great options.
The salad is very flexible; try adding julienned red or yellow pepper, pea pods, baby bok choy, or substitute sliced romaine lettuce for the cabbage.