Rice Noodle Salad with Chicken Recipe

Name: Rice Noodle Salad with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, white and light green parts thinly sliced, dark greens reserved; 3 lemongrass stalks, smashed with the flat side of a knife; 1/4 cup minced fresh ginger; 1/2 cup Asian fish sauce; 1 1/2 pounds boneless, skinless chicken breasts, halved lengthwise; 2 serrano chiles, seeded and thinly sliced; 1 large garlic clove, minced; 1 tablespoon sugar; 1/4 cup mirin; 1/4 cup rice vinegar; 1 pound pad thai rice noodles; 1 small jicama (about 1 pound), peeled and cut into fine matchsticks; 1/4 pound mung bean sprouts; Peanuts, cilantro and lime wedges, for serving

Servings: persons

4 scallions, white and light green parts thinly sliced, dark greens reserved
3 lemongrass stalks, smashed with the flat side of a knife
1/4 cup minced fresh ginger
1/2 cup Asian fish sauce
1 1/2 pounds boneless, skinless chicken breasts, halved lengthwise
2 serrano chiles, seeded and thinly sliced
1 large garlic clove, minced
1 tablespoon sugar
1/4 cup mirin
1/4 cup rice vinegar
1 pound pad thai rice noodles
1 small jicama (about 1 pound), peeled and cut into fine matchsticks
1/4 pound mung bean sprouts
Peanuts, cilantro and lime wedges, for serving

1
In a soup pot, combine the dark scallion greens with the lemongrass, 2 tablespoons of the ginger and 2 tablespoons of the fish sauce.
2
Add 8 cups of water and bring to a boil.
3
Simmer for 20 minutes.
4
Add the chicken and simmer over low heat just until cooked, about 10 minutes.
5
Remove the chicken.
6
Strain the liquid into a heatproof bowl and let cool.
7
Shred the chicken, add it to the liquid and refrigerate overnight.
8
In a small bowl, combine the chiles, garlic, sugar, mirin and vinegar with the remaining 2 tablespoons of ginger and 6 tablespoons of fish sauce.
9
Refrigerate overnight.
10
Bring a large pot of water to a boil.
11
Cook the noodles until al dente, about 6 minutes.
12
Drain and cool under running water.
13
Cut into 6-inch lengths and pat dry, shaking the colander occasionally.
14
Transfer the noodles to a bowl along with the jicama, bean sprouts, sliced scallions and the dressing.
15
Drain the chicken and add it to the salad.
16
Serve with peanuts, cilantro and lime wedges.

790

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 scallions, white and light green parts thinly sliced, dark greens reserved, 3 lemongrass stalks, smashed with the flat side of a knife, 1/4 cup minced fresh ginger, 1/2 cup Asian fish sauce, and more.

Yes, Rice Noodle Salad with Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rice Noodle Salad with Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions