Vietnamese Chicken Noodle Salad

10/03/2021
Category, , , , ,
Yields8 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 250 g dried rice noodles e.g. vermicelli
 400 g skinless cooked chicken, cut into thin strips
 1 tbsp olive or canola oil
 2 cups cabbage, shredded
 1 red capsicum, finely sliced
 1 Lebanese cucumber, finely sliced
 1 carrot, grated
 ½ cup shallots, sliced
 1 cup bean shoots (optional)
 ½ cup mint, chopped (optional)
 ½ cup coriander, chopped (optional)
For the dressing
 ⅓ cup lemon juice
 1 tbsp caster sugar, dissolved in 1 tablespoon of boiling water
 2 tbsp reduced-salt soy sauce

Method

1

In a large heatproof bowl, place rice noodles and cover in hot boiling water.

2

Separate with a fork and allow to stand for 4 minutes or until noodles are tender. Drain and return to bowl.

3

Add chicken and remaining ingredients.

4

In a small bowl, whisk dressing ingredients together.

5

Pour dressing over salad immediately prior to serving and toss through.

Variations

  • Use different noodles such as hokkien, chow mein, or pad thai noodles.
  • Add or remove different vegetables to the recipe, ensuring that the overall amount of veggies is the same.
  • Replace the chicken with firm tofu or extra veg.

Tips

  • Don’t oversoak the noodles or they will stick together and become very hard to manage.
  • This recipe is very easy to double or triple of you want to make a large batch, or use some as the filling for rice paper rolls.
Nutrition Facts

Serving Size 170g

Servings 8

Amount Per Serving
Calories 151
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.8g4%
Sodium 211mg9%
Total Carbohydrate 10.3g4%
Sugars 4.4g
Protein 16.0g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 250 g dried rice noodles e.g. vermicelli
 400 g skinless cooked chicken, cut into thin strips
 1 tbsp olive or canola oil
 2 cups cabbage, shredded
 1 red capsicum, finely sliced
 1 Lebanese cucumber, finely sliced
 1 carrot, grated
 ½ cup shallots, sliced
 1 cup bean shoots (optional)
 ½ cup mint, chopped (optional)
 ½ cup coriander, chopped (optional)
For the dressing
 ⅓ cup lemon juice
 1 tbsp caster sugar, dissolved in 1 tablespoon of boiling water
 2 tbsp reduced-salt soy sauce

Directions

1

In a large heatproof bowl, place rice noodles and cover in hot boiling water.

2

Separate with a fork and allow to stand for 4 minutes or until noodles are tender. Drain and return to bowl.

3

Add chicken and remaining ingredients.

4

In a small bowl, whisk dressing ingredients together.

5

Pour dressing over salad immediately prior to serving and toss through.

Vietnamese Chicken Noodle Salad
IngredientsDirections