Thin chicken strips, pan-fried in a sweet curry paste then served on top of a rice noodle and fresh vegetable salad, coated in a homemade coconut and lime dressing. This is such a tasty meal filled with big flavours.
If you love the creamy, sweet and acidic flavours of South East Asian food, then you will love this Sticky Chicken Rice Noodle Salad. Such a great combination of fresh vegetables with vermicelli and a flavoursome homemade dressing. This salad is super tasty on its own, but adding the pan-fried sticky chicken takes it to the next level.
If this type of food is right up your alley, be sure to check out my equally tasty Thai Chicken Noodle Salad or my Vietnamese Chicken Noodle Salad.
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Ingredient notes:
- Chicken: You can see here that I bought pre-sliced chicken breast (or stir fry chicken). This was purely because it was on special. You can absolutely slice your own whole chicken breast.
- Vermicelli: Also known as rice noodles, vermicelli are super easy to prepare and one of the few naturally gluten-free noodle options.
- Broccoli: You can use broccoli - or broccolini, like I have here!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the noodles according to the packet instructions. Place the broccoli in a bowl and cover with boiling water for 5 minutes. In a large bowl, mix together the remaining salad ingredients. Add the cooked noodles. Drain the broccoli, finely chop then add to the salad. Mix to combine.
Add all of the dressing ingredients to a small jug and whisk to combine. Place in the fridge to chill until ready to use. Add the sliced chicken to a container. Sprinkle over the garlic powder and corn flour, mix to coat.
Place a frying pan over a medium heat and add the sesame oil, brown sugar and curry paste. Cook together while stirring until bubbling. Add the chicken and stir to coat in the sauce. Fry until brown and caramelised.
Pour the dressing over the salad, mix to coat, then divide between 4 bowls. Add the cooked chicken to each bowl then garnish with cashews, sesame seeds and lime. Serve immediately.
Recipe FAQs:
Yes, the ingredients are naturally gluten free. However, as always please check the labels on all your sauces and other processed foods to ensure they meet your dietary requirements.
You could substitute some of the vegetables for capsicum strips, bok choy or sliced cucumber.
Storage:
If you want to get ahead you could make the dressing earlier in the day and refrigerate it until ready to assemble.
Store any leftover chicken noodle salad in an airtight container in the fridge for up to three days.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Sticky Chicken Noodle Salad
Thinly sliced chicken breast cooked in red curry paste then served on top of a rice noodle and fresh vegetable salad coated in a homemade coconut cream dressing.
Ingredients
Salad
- 125g rice vermicelli noodles
- ½ head broccoli, chopped into florets
- 2 carrots, peeled and finely sliced
- 1 stick celery, finely sliced
- ¼ red cabbage, finely sliced
- 1 spring onion, finely sliced
- Handful of fresh mint
Dressing
- 165ml coconut cream
- 1 tsp crushed ginger
- 1 Tbsp brown sugar
- Zest of 1 lime
- 3 Tbsp lime juice
- 1 ½ Tbsp fish sauce*
- 3 cloves garlic, crushed
- ½ tsp salt
Chicken
- 500g chicken breast, sliced
- 2 tsp garlic powder
- 1 Tbsp corn flour
- 2 tsp sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp red curry paste*
To serve
- ½ cup roasted cashews
- Sesame seeds
- Lime wedges
Instructions
- Salad: Cook the noodles according to the packet instructions.
- Place the broccoli in a bowl and cover with boiling water for 5 minutes.
- In a large bowl, mix together the remaining salad ingredients. Add the cooked noodles. Drain the broccoli, finely chop then add to the salad. Mix to combine.
- Dressing: Add all of the dressing ingredients to a small jug and whisk to combine. Place in the fridge to chill until ready to use.
- Chicken: Add the sliced chicken to a container. Sprinkle over the garlic powder and corn flour, mix to coat.
- Place a frying pan over a medium heat and add the sesame oil, brown sugar and curry paste. Cook together while stirring until bubbling.
- Add the chicken and stir to coat in the sauce. Fry until brown and caramelised.
- Assemble: Pour the dressing over the salad, mix to coat, then divide between 4 bowls. Add the cooked chicken to each bowl then garnish with cashews, sesame seeds and lime. Serve immediately.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 693Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 106mgSodium: 1182mgCarbohydrates: 67gFiber: 7gSugar: 36gProtein: 48g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Crabtree Sarah says
Had this tonight.
Was so refreshing and absolutely delicious!
Loved it.
Vicki says
Made this tonight, myself, hubby, a 7yo and a 10yo absolutely loved it.
VJ cooks says
Awesome. Thanks for the feedback, Vicki 🙂
Kirsty says
Made this tonight and it was completely delicious. I doubled everything and added an extra few tablespoons of brown sugar to the dressing. Everyone loved it! Thanks VJ 😀
VJ cooks says
That's awesome, thanks for the feedback Kirsty.