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Vietnamese Chicken Noodle Salad
Amazing Vietnamese Chicken Noodle Salad! A fresh, delicious, and flavorful salad made with rice noodles, chicken, and vegetables and topped with Vietnamese-style sweet and tangy salad dressing and crunchy peanuts.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner, Salad
Cuisine:
Vietnamese
Servings:
8
servings
Calories:
133
kcal
Author:
Radwa
Equipment
Kitchen knife
Chopping board
Mixing bowl
Garlic press
Pan
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.
Nutrition
Serving:
1
serving
|
Calories:
133
kcal
|
Carbohydrates:
14
g
|
Protein:
11
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
341
mg
|
Potassium:
399
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
2687
IU
|
Vitamin C:
26
mg
|
Calcium:
52
mg
|
Iron:
1
mg