Vietnamese Chicken Noodle Salad
Bright, tangy noodle salad with grilled chicken, fresh herbs, and a punchy fish sauce dressing. Ready in under 30 minutes and bursting with Vietnamese flavors.
- Total time
- 28 min
- Servings
- 2
- Calories
- 486
- Protein
- 38g
Ingredients
- 12 oz Boneless, skinless chicken breast
- 6 oz Rice noodles (about 1/8-inch wide)
- 3 tablespoon Fish sauce
- 2 tablespoon Fresh lime juice
- 1 tablespoon Honey
- 2 whole Red Thai chilies (or jalapeños), thinly sliced
- 1 cup Shredded carrots
- ½ cup Fresh mint leaves, torn into rough pieces
- ½ cup Fresh cilantro leaves, torn into rough pieces
- ¼ cup Roasted peanuts, coarsely crushed
Instructions
- 1
Pat the chicken breast dry with paper towels so it browns better when cooked.
- 2
Place the chicken on a cutting board and hold it flat with one hand; use a sharp knife to cut it horizontally into two thinner cutlets, as though you were opening a book.
- 3
Fill a large pot with water and bring it to a rolling boil over high heat, about 8 minutes.
- 4
While water heats, whisk together the fish sauce, lime juice, honey, and 3 tablespoons of water in a small bowl until the honey dissolves completely.
- 5
Add the sliced chilies to the dressing and stir once, then set aside.
- 6
Season both sides of each chicken cutlet evenly with salt and pepper, pressing gently so it sticks.
- 7
Heat a 12-inch skillet over medium-high heat until a drop of water sizzles and immediately evaporates, about 2 minutes.
- 8
Add 1 tablespoon of olive oil to the hot skillet and immediately place both chicken cutlets in the pan.
- 9
Cook without moving the chicken until the underside turns golden brown and feels firm when you press it, about 6 minutes.
- 10
Flip each cutlet using tongs and cook the other side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F, about 5 minutes.
- 11
Remove the chicken to a clean cutting board and let it rest for 3 minutes so the juices stay inside.
- 12
Add the rice noodles to the boiling water and stir immediately with a wooden spoon to separate them.
- 13
Cook the noodles until they are soft but still have a slight resistance when you bite one, about 4 minutes.
- 14
Pour the noodles into a colander and rinse them under cold running water for 10 seconds, then shake gently to remove excess water.
- 15
Cut the rested chicken crosswise (against the grain, perpendicular to the long fibers) into strips about the width of your finger.
- 16
Place the cooked noodles in a large mixing bowl, then add the shredded carrots, torn mint, and torn cilantro.
- 17
Pour the dressing over the noodle mixture and toss using two forks or salad tongs until everything is evenly coated and no dry noodles remain.
- 18
Divide the noodle salad evenly between two serving bowls, piling it into the center of each.
- 19
Arrange half of the sliced chicken on top of each bowl in a small mound.
- 20
Sprinkle half of the crushed peanuts over the chicken on each bowl.
Tools you’ll need
- Large pot
- 12-inch skillet
- Cutting board
- Sharp knife
- Paper towels
- Small mixing bowl
- Whisk
- Colander
- Large mixing bowl
- Two forks or salad tongs
- Instant-read thermometer
- Tongs
- Wooden spoon
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