Vietnamese chicken noodle salad

10/08/2016 Canteen recipes, GREEN, HKA Kitchen, Recipes, Salad

Everyday (NSW)

Makes 8 serves


  • 250g dried rice noodles e.g. vermicelli
  • 400g skinless cooked chicken, cut into thin strips
  • 1 tablespoon 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:

  • 1/3 cup lemon juice
  • 1 tablespoon caster sugar, dissolved in 1 tablespoon of boiling water
  • 2 tablespoons reduced salt soy sauce


  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.


  • 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.


  • 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.

Recipe tested by JG June 2016

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