In a large mixing bowl, add romaine, carrot, cucumber, herbs and scallion. Toss well and set aside.
Add ground beef to a large skillet over medium high heat. Brown the meat, using your spoon to break it up into small pieces, for about 5-7 minutes or until all meat is cooked through and golden brown. Remove with a slotted spoon and add to a medium mixing bowl. Set aside.
Using the same pan (from the meat), add lime juice over low heat to deglaze the pan. Add coconut sugar, fish sauce, sriracha and salt. Use your spoon to scrape any crispy bits stuck to the pan and stir until sugar has just dissolved. Add liquid to the bowl of cooked meat and set aside to cool for 10 minutes.
In the meantime, bring a medium pot of water to a boil. Once boiling, add rice noodles and cook for 3 minutes (or according to box instructions). Then, immediately drain and rinse with cold water until cool to the touch. Let drain.
Add rice noodles to salad mixture, then pour saucy meat mixture overtop. Toss very well to coat, making sure all leaves are dressed. Top with toasted peanuts and serve immediately.
Nutrition Facts
Vietnamese Noodle Salad {Gluten Free}
Amount Per Serving (1 g)
Calories 385Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 70mg23%
Sodium 1335mg58%
Potassium 872mg25%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 9g10%
Protein 29g58%
Vitamin A 9260IU185%
Vitamin C 17.4mg21%
Calcium 83mg8%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.