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Rice noodle salad with Veitnamese meatballs

Vietnamese Rice Noodle Salad with Chicken Meatballs

Published on April 16, 2024 | By

Give yourself a sweet, tangy, and satisfying taste with this rice noodle salad featuring Iserno’s chicken meatballs, crisp veggies, and a savory sesame dressing.

It doesn’t get more refreshing than this protein-packed salad! Serve it chilled or at room temperature, and everyone will be pleased as there is something to create the plate of your dreams with a spread like this.

Something light. Something healthy. Something colorful. We love this for a lighter dinner or summer lunch.

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Ingredients

  • Meatballs:
  • 1 pound Isernio’s Ground Chicken
  • 1 tablespoon lemongrass, minced
  • 1 tablespoon garlic, minced
  • 3 teaspoons fresh ginger, grated
  • ½ tablespoon brown sugar
  • 1 teaspoon salt
  • 2 tablespoons sesame oil
  • .
  • Salad:
  • 7 ounces rice noodles, cooked to al dente & drained
  • 4 cups assorted, thinly sliced vegetables such as: peppers, carrots, cucumbers, cabbage & snow peas
  • ½ cup cilantro leaves, roughly chopped
  • ¼ cup basil, roughly chopped
  • .
  • Dressing:
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon sesame oil
  • ½ teaspoon Siracha

Instructions

  1. Make the meatballs. Combine Isernio’s ground chicken in a large bowl with the lemongrass, brown sugar, salt, garlic, and ginger. Mix well and form into golf ball–size meatballs. Heat the sesame oil in a large nonstick skillet over medium-high heat. Once the oil is glistening, add the meatballs in a single layer. Cook undisturbed until the meatballs are browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side for about 3 minutes. Cover and cook until the meatballs are cooked through, 5 to 7 minutes, or until the meatballs reach 165°F on an instant-read thermometer.
  2. Make the dressing: Mix the garlic, soy sauce, vinegar, sugar, and sesame oil in a small bowl until the sugar dissolves.
  3. Assemble and serve the salad: Add the drained noodles and veggies to a large bowl. Add the dressing and toss well to coat evenly. Top with the cilantro and basil. Drizzle with chili oil or serve it on the side.
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