Vietnamese Chicken Noodle Salad Recipe

Name: Vietnamese Chicken Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chicken breast fillets; 150 g rice stick noodles; 2 cups Chinese cabbage (wombok cabbage); 2 carrots, peeled and coarsely grated; 8 green onions, ends trimmed, thinly sliced diagonally; ¼ cup fresh mint leaves; ¼ cup coriander leaves; 1 garlic clove, finely chopped finely; 1 medium sized hot red chili, deseeded and finely chopped (asian style chilli); 1 tablespoon rice vinegar; 2 tablespoons fresh lime juice; 2 teaspoons fish sauce; 2 teaspoons peanut oil; 2 teaspoons sweet chili sauce; 1 tablespoon caster sugar, .or to taste

Servings: persons

500 g chicken breast fillets
150 g rice stick noodles
2 cups Chinese cabbage (wombok cabbage)
2 carrots, peeled and coarsely grated
8 green onions, ends trimmed, thinly sliced diagonally
¼ cup fresh mint leaves
¼ cup coriander leaves
1 garlic clove, finely chopped finely
1 medium sized hot red chili, deseeded and finely chopped (asian style chilli)
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
2 teaspoons fish sauce
2 teaspoons peanut oil
2 teaspoons sweet chili sauce
1 tablespoon caster sugar, .or to taste

1
Place chicken in a medium saucepan and cover with cold water.
2
Place over high heat and bring to the boil.
3
Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through.
4
Remove the chicken from the water and set aside to cool for about 10 minutes.
5
Coarsely shred chicken and place in a large mixing bowl.
6
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water.
7
Set aside for 5 minutes to soften.
8
Stir with a fork to separate.
9
Drain the noodles well.
10
Place the salad dressing ingredients in a screw top jar and shake well until combined.
11
Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine.
12
Drizzle with dressing and gently toss to combine.
13
Divide the salad among serving plates and serve immediately.

515

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 500 g chicken breast fillets, 150 g rice stick noodles, 2 cups Chinese cabbage (wombok cabbage), 2 carrots, peeled and coarsely grated, and more.

Yes, Vietnamese Chicken Noodle Salad 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!

Vietnamese Chicken Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions