Amazing Vietnamese Chicken Noodle Salad! A fresh, delicious, and flavorful salad made with rice noodles, chicken, and vegetables and topped with an easy-made Vietnamese-style sweet and tangy salad dressing and crunchy peanuts. Perfect for an easy family dinner.
Vietnamese Chicken Noodle Salad
I love making this salad because it is so easy and customizable; also, to be honest, it is a whole meal, so you don't have to serve it with any sides! It is loaded with veggies, noodles and chicken. What else do I need in a meal?
The dressing is AMAZING and super flavorful, I even use it in other salad recipes I made.
I was not sure about adding the peanuts at first, but they were so good! They add crunch and nutty flavour to the salad, which all my family love.
The chicken in this salad can be cooked on a frying ban, in the oven, grilled or even boiled. However, I usually use leftover roasted chicken that I have in the fridge.
This recipe is suitable for lunch, dinner or even for lunchbox.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Dried rice noodles: I used dried rice noodles because they have a chewy texture and transparent appearance.
Cucumber: It adds great taste and some crunchiness to the salad.
White cabbage: I finely shredded the white cabbage. You can use red or Chinese cabbage if you want.
Carrots: Use chopped, grated or matchstick carrots. It adds crunch and colour to the dish.
Skinless chicken breasts: Make sure to use shredded, cooked chicken breasts for the salad. You can also use store-bought roast chicken or poached chicken.
Tip: I also made this salad with chicken tenderloins, which was so good.
Red chilies: I used 2 red chilies peppers, you may use birds eye chili if you are a fan of the heat; if not, you can use jalapeño. Make sure to the slice red chilies as it adds some extra spice to the salad.
Roasted peanuts: I used roasted peanuts; you can use cashew or pine nuts instead.
Parsley: Use finely chopped Parsley. It gives a lovely taste to the salad.
For the Salad Dressing, I used light brown sugar, lime juice, balsamic vinegar, garlic and oyster sauce.
Note: you can substitute oyster sauce with fish sauce.
How to Make Vietnamese Chicken Noodle Salad?
One: In a small bowl, mix all the sauce ingredients, then set aside.
Two: Soak the noodles in boiling water for 3 minutes, then drain and rinse under cold water. After that, drain it well, then put it in a serving bowl.
Tip: Rice noodles are very delicate, so soaking them for more than 3 minutes in boiling water will make them turn mushy.
Three: Chop the cucumber, finely shred the cabbage, grate the carrot, and slice the spring onion and red chillies. Add all the veggies to the noodles.
Four: On a hot non-stick pan, cook the chicken breasts for 6-7 minutes on both sides, then shred them and add them to the veggies.
Tip: Feel free to grill or boil the chicken until fully cooked. You can also use leftover chicken or turkey in making this salad.
Five: Pour the sauce over the salad and toss to combine.
Tip: Make sure to toss the salad well to combine the sauce well with the veggies.
Six: Sprinkle the peanuts and the parsley on the top, then serve.
Variations
- Add more fresh herbs such as cilantro or mint with parsley.
- Use cashews or sunflower seeds instead of roasted peanuts.
- You may use cayenne pepper instead of red chilies for some extra spice.
More Salad Recipes
- Lemon garlic potato salad
- Tuna avocado salad
- Smoked Salmon Pasta Salad
- Healthy taco salad recipe
- Creamy tuna pasta salad
- Mediterranean eggplant salad
- Easy potato salad recipe
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Recipe Card
Vietnamese Chicken Noodle Salad
Ingredients
- 150 g dried rice noodles
- ½ cucumber , chopped
- ½ white cabbage , finely shredded
- 2 carrots , chopped
- 300 g skinless chicken breasts
- 3 spring onio , sliced
- 2 red chilies , sliced
- 50 g roasted peanuts
- 1 punch parsley , finely chopped
For the Dressing
- 3 tablespoon light brown sugar
- 4 tablespoon lime juice
- 1 clove garlic , minced
- 4 tablespoon oyster sauce
- 3 tablespoon balsamic vinegar
Instructions
- In a small bowl, mix all the sauce ingredients, then set aside.
- Soak the noodles in boiling water for 3 minutes, then drain and rinse under cold water. After that, drain it well, then put it in a serving bowl.
- Chop the cucumber, finely shred the cabbage, grate the carrot, and slice the spring onion and red chilies.
- Add all the veggies to the noodles.
- On a hot non-stick pan, cook the chicken breasts for 6-7 minutes on both sides, then shred them and add them to the veggies.
- Pour the sauce over the salad and toss to combine.
- Sprinkle the peanuts and the parsley on the top, then serve.
Notes
- Make sure to toss the salad well to combine the sauce well with the veggies.
- Rice noodles are very delicate, so soaking them for more than 3 minutes in boiling water will make them turn mushy.
- I also made this salad with chicken tenderloins, which was so good.
Amelia says
This salad dressing is perfect, I use it with other salads as well.
Clair says
The rice noodles go so well with the chicken in this salad. The only thing is I don't like Parsley, so I replace it with fresh coriander.
Abigail says
Like this noodle chicken salad, added some chopped basil and lots of cashews.
Chloe says
This salad is colourful and flavourful. Exactly how I like my salad to be. Thanks for the good recipe.
JD Lotte says
Salads are my go-to lunch all summer. I tried this Vietnamese salad, and I liked it so much I only used half of the ingredients because I don't need much.