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Prep 25 minutes
Total 25 minutes
Serves as a main meal
US | Metric
Ingredients
  • 500 ml water or chicken stock
  • 2 skinless chicken breasts
  • 125 g thin rice noodles or vermicelli
  • ¼ Chinese leaf/cabbage, finely shredded
  • 1 carrot, peeled and cut into matchsticks
  • ¼ cucumber, cut into matchsticks
  • 4 spring onions, sliced into thin strips
  • a small handful of coriander leaves, roughly chopped
  • a small handful of mint leaves, roughly chopped
  • a small handful Thai Basil, roughly chopped
  • handful of roasted unsalted peanuts, chopped
Dressing
  • 2 tbsps lime juice
  • 1 tsp caster sugar
  • 1 tbsp fish sauce
  • 1 long red chilli (about the size of your index finger), deseeded and finely sliced
Vietnamese Chicken Noodle Salad Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad

Lots of crunchy fresh vegetables, juicy shredded chicken and rice noodles tossed together with a punchy lime and chilli dressing makes a mega healthy, refreshing lunch.


The tangy dressing is fat-free and the veggies certainly give you a generous boost towards your five-a-day.


If you want to make this suitable for pescatarian's, switch the chicken for prawns. If you are vegetarian or vegan, then some swap the fish sauce for some soy sauce, and use sliced firm tofu, tempeh or a couple of handfuls of soy beans. You could also use more peanuts for your protein.

Pack up the salad in a box an eat in a park, beach or garden.


Bring the water or chicken stock to the boil. Add the chicken, cover with a lid and simmer for 5-7 minutes, depending on the thickness of the chicken breast. Lift out the chicken with a slotted spoon and leave

to cool.


Return the liquid to the boil, turn off the heat and add the noodles. Leave to soak for about 4 minutes until tender, or according to the packet instructions.


Drain the noodles and cool under the cold tap, to prevent them cooking further. Drain excess water from the noodles and place in a mixing bowl.


Shred the chicken into small pieces and add to the noodles along with the Chinese cabbage, carrot, cucumber, spring onion and herbs.


Mix together all the dressing ingredients, stirring until the sugar has dissolved. Pour over the salad, toss well and scatter over the peanuts.

Vietnamese Chicken Noodle Salad Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad

Lots of crunchy fresh vegetables, juicy shredded chicken and rice noodles tossed together with a punchy lime and chilli dressing makes a mega healthy, refreshing lunch.


The tangy dressing is fat-free and the veggies certainly give you a generous boost towards your five-a-day.


If you want to make this suitable for pescatarian's, switch the chicken for prawns. If you are vegetarian or vegan, then some swap the fish sauce for some soy sauce, and use sliced firm tofu, tempeh or a couple of handfuls of soy beans. You could also use more peanuts for your protein.

Pack up the salad in a box an eat in a park, beach or garden.

favorite
print
rate
Prep 25 minutes
Total 25 minutes
Serves as a main meal
US | Metric
Ingredients
  • 500 ml water or chicken stock
  • 2 skinless chicken breasts
  • 125 g thin rice noodles or vermicelli
  • ¼ Chinese leaf/cabbage, finely shredded
  • 1 carrot, peeled and cut into matchsticks
  • ¼ cucumber, cut into matchsticks
  • 4 spring onions, sliced into thin strips
  • a small handful of coriander leaves, roughly chopped
  • a small handful of mint leaves, roughly chopped
  • a small handful Thai Basil, roughly chopped
  • handful of roasted unsalted peanuts, chopped
Dressing
  • 2 tbsps lime juice
  • 1 tsp caster sugar
  • 1 tbsp fish sauce
  • 1 long red chilli (about the size of your index finger), deseeded and finely sliced

Bring the water or chicken stock to the boil. Add the chicken, cover with a lid and simmer for 5-7 minutes, depending on the thickness of the chicken breast. Lift out the chicken with a slotted spoon and leave

to cool.


Return the liquid to the boil, turn off the heat and add the noodles. Leave to soak for about 4 minutes until tender, or according to the packet instructions.


Drain the noodles and cool under the cold tap, to prevent them cooking further. Drain excess water from the noodles and place in a mixing bowl.


Shred the chicken into small pieces and add to the noodles along with the Chinese cabbage, carrot, cucumber, spring onion and herbs.


Mix together all the dressing ingredients, stirring until the sugar has dissolved. Pour over the salad, toss well and scatter over the peanuts.