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Vietnamese Chicken Rice Noodle Salad

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 -6 servings

Ingredients

  • For the chicken:
  • 1 lb chicken breasts cut into strips (or chicken tenders)
  • 1 lime juiced
  • 2 garlic cloves pressed
  • 1/4 cup cilantro chopped
  • 1/4 cup basil chopped (optional, you could use 1/2 cup cilantro and no basil)
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • For the dressing:
  • 2 tablespons brown sugar
  • 1/4 cup rice wine vinegar
  • 2 limes juiced
  • 3 tablespoons fish sauce
  • 2 garlic cloves pressed
  • 1 inch of fresh ginger minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cilantro finely chopped
  • For the salad:
  • 1 package 8.8oz rice noodles (vermicelli)
  • 1/2 cup peanuts toasted and roughly chopped
  • 1/2 cup mint chopped
  • 3 green onions chopped
  • 2 cucumbers finely sliced
  • 1 cup pickled vegetables finely sliced (or 2 large carrots, finely sliced)

Instructions

  • Start by marinating the chicken, place chicken strips in a bowl and squeeze lime juice over them, add in the garlic, herbs, canola oil and salt, stir a few times so that all the chicken is covered in marinade. Let marinade for 10 minutes.
  • Remove the chicken from the marinade and cook them over high heat in a non stick frying pan until no more pink remains and chicken is cooked through, set aside.
  • While the chicken is cooking, make the dressing by simply whisking together all the ingredients and then set it aside.
  • Cook rice noodles according to package instructions - note, they cook a lot faster than regular noodles and you want to make sure not to overcook them, for mine I boiled water, then turned the heat off, put the noodles in for 4 minutes, then drained the water and they were done.
  • While the rice noodles are cooking, chop up the ingredients for the top of the salad (mint, green onions, cucumbers - I use a mandolin to get them super thin, and cut up pickled vegetables or carrots into matchsticks) and roast the peanuts (bake at 350 on an aluminum lined baking sheet for 5 minutes.)
  • When ready to assemble the salad divide noodles into bowls, top with 2 chicken strips, then place a pinch of peanuts, mint and green onion on top of the noodles, then place about half a cup of cucumbers per salad and a few carrot matchsticks (about 10) on each salad. Stir/shake the dressing, then pour over the salad bowls -and enjoy!