This Vietnamese chicken noodle salad is packed full of flavour and can be made in less than 20 minutes.
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.
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Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 167mgSodium: 1874mgCarbohydrates: 29gFiber: 3gSugar: 8gProtein: 38g