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Vietnamese Chicken Noodle Salad

Yields8 Servings

 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
  cup lemon juice
 1 tbsp caster sugar, dissolved in 1 tablespoon of boiling water
 2 tbsp reduced-salt soy sauce

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


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


Add chicken and remaining ingredients.


In a small bowl, whisk dressing ingredients together.


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

Nutrition Facts

Serving Size 170g

Servings 0

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.

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