This Keto-Friendly Vietnamese Noodle Bowl is a refreshing low-carb salad that you can enjoy without the guilt. Fresh cilantro and mint combined with the tanginess of rice vinegar and saltiness of fish sauce hits your palate with an unforgettable whirlwind of flavor.
Simply swapping regular rice noodles with shirataki noodles made with konjac root makes this salad light and super low carb. You won’t feel guilty eating the entire recipe in one sitting!
This dish pairs really well with the Air Fryer Chicken Yakitori for a quick and easy meal.
I whipped up a simple dipping sauce/dressing for this Keto-Friendly Vietnamese Noodle Bowl using NAKANO Roasted Garlic Natural Rice Vinegar and it tastes ahmazinggggg!
NAKANO Rice Vinegars taste great on their own, making them a pantry essential that can be used in all types of dishes. From marinades to gourmet meals, making it the perfect, versatile flavor partner in the kitchen. With no more than seven recognizable ingredients, NAKANO is a great addition to flavorful, light meals that help you stick to your healthy eating habits for the New Year.
Keto-Friendly Vietnamese Noodle Bowl
- 3 tbsp NAKANO Roasted Garlic Rice Vinegar
- 1/2 cup water
- 2 tbsp fish sauce
- 1 garlic minced
- Juice of 1 lime 1 tbsp
- 1 tsp red pepper flakes
- 2 packs shirataki noodles
- 1 cucumber julienned
- 1 carrot julienned
- 1/2 cup mint leaves
- 1/2 cup cilantro
Combine all the dipping sauce ingredients in a small bowl and stir to mix well. Set aside.
Boil shirataki noodles for 5 minutes. Drain and cool.
Place noodles with cucumber, carrots, mint and cilantro in a large bowl.
Season with 1/4 cup of the dipping sauce. Toss lightly to combine.
Serve with the remaining dipping sauce on the side.