This Vietnamese chicken noodle salad is packed full of flavour and can be made in less than 20 minutes.

Name: Vietnamese Chicken Noodle Salad
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Cuisine: Asian Fusion
Ingredients: 2 chicken thighs (300g); 1 Tbsp lemongrass paste; 1 tsp sesame oil; 2 Tbsp soy sauce; 1 Tbsp fish sauce; 1 Tbsp rice wine vinegar; 1 Tbsp brown sugar; 1 tsp sesame oil; 1 clove garlic, crushed; ½ tsp crushed chilli; 100g vermicelli noodles; 1 carrot, finely sliced; 1 cup lettuce, finely sliced; 1 spring onion, sliced; 2 Tbsp chopped peanuts; 1 Tbsp mint leaves, chopped

If you're looking for fresh inspiration for a chicken dinner, look no further than my Vietnamese Chicken Noodle Salad. Made from tasty marinated chicken thighs, soft vermicelli and fresh crunchy vegetables, this quick salad is perfect for mid week cooking. This delicious meal was inspired by a dish I used to buy at the Ponsonby food court when I was living in Auckland. I love making take-away style food at home and this has to be one of my favourite chicken dinners.

The key to this epic tasting salad is the combination of asian sauces and ingredients. Most of these are standard pantry staples. But if you can't find lemongrass paste (or you don't like it), try using crushed garlic instead. Likewise, vermicelli (thin rice noodles) could be substituted for pad Thai noodles (flat rice noodles) or even plain rice. This salad would also taste great with tofu or thinly sliced beef steak.

HOW TO MAKE Vietnamese chicken salad:

Start by slicing the chicken into thin strips. Place them in a bowl with the lemongrass paste and sesame oil tossing to make sure all the chicken is covered. Fry the chicken in a hot pan until cooked all the way through. In a small jug, add all the dressing ingredients together, then whisk to combine.

Place the rice noodles in a large bowl then pour over the boiling water. Let them sit for 5 minutes or until they are cooked through. Drain the noodles and set aside. Next prepare your vegetables. Finely slice the carrot, lettuce and spring onion.

To serve, place the cooked noodles at the base of the bowl, then top with the chopped vegetables, hot chicken, mint leaves and chopped peanuts.

If you're looking for more inspiration for fresh salads bowls, be sure to check out my popular recipes for Sticky Prawn Rice Bowls, Quick Teriyaki Chicken Bowls and Vegetarian Burrito Bowls. Feel free to mix up the fresh vegetables depending on what you have at home!

COMMON QUESTIONS ABOUT chicken noodle salad:

Can I substitute the vermicelli for something else? Absolutely, try flat rice noodles, plain white or brown rice, or even quinoa if you have that at home.

I only have chicken breasts, can I use those instead? For sure. I like using chicken thighs as they don't dry out as much. But chicken breasts are also great in this recipe.

Pin this post to your salads board on Pinterest and save it for later

Disclaimer
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.

Share292

Pin151

MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!

Vietnamese Chicken Noodle Salad

Yield: 2 serves

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

A fresh and zingy chicken noodle salad with crunchy vegetables.

Ingredients

2 chicken thighs (300g)
1 Tbsp lemongrass paste
1 tsp sesame oil

Dressing

2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 Tbsp brown sugar
1 tsp sesame oil
1 clove garlic, crushed
½ tsp crushed chilli

To serve

100g vermicelli noodles
1 carrot, finely sliced
1 cup lettuce, finely sliced
1 spring onion, sliced
2 Tbsp chopped peanuts
1 Tbsp mint leaves, chopped

Instructions

Cut chicken into thin slices then coat in lemongrass paste and sesame oil.
Fry in a hot frying pan until cooked through.
Whisk together all dressing ingredients until combined.
In a large bowl pour boiling water over noodles and let it sit until the noodles are cooked through (about 5 minutes), drain water and set aside.
Finely slice carrot, lettuce and spring onion.
To serve: Place cooked noodles in the base of a bowl then top with carrot, lettuce, spring onion, hot chicken, mint leaves and chopped peanuts.
Pour over dressing and serve immediately.

Notes

Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.

If you don't have vermicelli you could use flat rice noodles instead, or rice.
If you don't have any peanuts, you could substitute in cashews, fried shallots or sesame seeds to sprinkle on top.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 167mgSodium: 1874mgCarbohydrates: 29gFiber: 3gSugar: 8gProtein: 38g

Nutritional values are approximate. Please use your own calculations if you require a special diet.