Vietnamese Noodle Bowl

In order to use up a good amount of the CSA veggies we have before our next pick up tomorrow and to use up some of the grilled chicken we had leftover from our wedding reception (don't worry, we froze it after the party) the husband and I decided to make Vietnamese Noodle Salads. Easy to make, tastes fresh and healthy and you can use whatever veggies you have on hand.

Vietnamese Noodle Salad

Serves 2

Veggies

1 1/2 cups shredded greens (we used a mixture of garden lettuce, spinach and basil. In my opinion fresh basil is a key ingredient)
1 mini cucumber sliced into strips
1 large carrot sliced into strips
6-10 snap peas sliced
5-6 radishes sliced into strips
*This salad usually has bean sprouts in it as well but I didn't have any and the key was to use what was already on hand

Dressing

2 tbsp lime juice
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp sugar
2 tbsp Sriracha sauce
4 tbsp water

Noodles
Rice noodles (we used half the package of Annie Chun's Pad Thai Noodles)

Garnish
2 tbsp peanuts, chopped (I had some and forgot to add them)

For the noodles, boil as directed. Drain, rinse under cold water. Add to the bottom of a salad bowl.

Prepare all the veggies and add to the top of the noodles. Drizzle on the dressing as desired. Top with chopped peanuts.

*You can also add steak, pork, chicken, tofu etc.