Chicken Noodle Salad

23 Mar

This is an absolutely delicious salad to serve as a main dish. Inspired by the noodle salads of Vietnam and Thailand this is a light fragrant salad that mixes cold rice noodles with raw vegetables, fresh herbs and fried chicken.
Serves 4 

  • 125g rice noodles
  • 1 tbs peanut oil
  • 2 chicken breasts
  • 1 tsp cracked black pepper
  • Handful beansprouts or shredded carrots or shredded chinese cabbage.
  • half cucumber, peeled and sliced
  • 3 shallots or salad onions, sliced
  • handful chinese chives, chopped
  • handful mint, shredded
  • handful coriander leaves
  • 2 tbsp unsalted peanuts, roasted and crushed


  • juice of 1 lime
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 small red chilli sliced thinly

Place the noodles in a heatproof bowl, cover with boiling water and set aside for 4 minutes or until tender, drain and leave to cool.

Thinly slice the chicken breasts and season with pepper. Heat a large frying pan or wok over a high heat. Add the oil and stir-fry the chicken for 5-6 minutes until cooked through and golden turn off the heat and leave to cool slightly.

To make the dressing, combine the lime juice, fish sauce, chilli and sugar, stirring until the sugar is dissolved.

To serve lay a bed of rice noodles, scatter beansprouts, cucumber and spring onions, top with the cooked chicken and sprinkle with fresh herbs and peanuts. Pour the dressing over the whole lot and serve.

1. For a vegetarian version use firm tofu fry until golden and crisp in place of chicken.
2. For a prawn version use cooked prawns in place of the chicken or fry raw prawns as for chicken.
3. For an alternative vegetable version fry batons of courgettes instead of the chicken.
Original post MDD 23/8/2006


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