Rice Noodle Salad With Lemongrass Chicken

Matte Black Bowls
by Matte Black Bowls
4 People
2 hr 20 min

This Noodle Salad with Lemongrass Chicken is a tasty and fresh blend of marinated chicken, rice noodles, and crunchy vegetables like cucumber and carrots. Tossed with a zesty dressing and garnished with fresh herbs and peanuts, it offers a refreshing summer meal . Easy to prepare and bursting with flavor - perfect for a light lunch or dinner. This salad is not only delicious but also packed with nutritious ingredients, making it a healthy and satisfying choice. It is also my go to comfort food when I want something easy, healthy and tasty. The chicken can easily be swapped for another protein such as prawns or tofu.

Rice Noodle Salad With Lemongrass Chicken
Recipe details
  • 4  People
  • Prep time: 2 Hours Cook time: 20 Minutes Total time: 2 hr 20 min
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  • For the Lemongrass Chicken:
  • 500g chicken breast or thighs, thinly sliced
  • 2 stalks lemongrass, finely chopped (white part only)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • Juice of 1 lime
  • Freshly ground black pepper
  • For the Salad:
  • 200g rice noodles (vermicelli)
  • 1 large cucumber, julienned
  • 2 medium carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh herbs (mint, cilantro, and basil), chopped
  • 1/4 cup roasted peanuts, chopped
  • 2 tablespoons sesame seeds (optional)
  • For the Dressing:
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 1 red chili, finely chopped (optional)

Marinate and Cook the Lemongrass Chicken:
In a large bowl, combine the lemongrass, garlic, ginger, soy sauce, fish sauce, honey, vegetable oil, lime juice, and black pepper. Add the chicken slices and mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken slices in a single layer and cook for 4-5 minutes on each side, or until fully cooked and slightly caramelized. Remove from heat and set aside.
Prepare the Noodles:
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Make the Dressing:
In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, garlic, and red chili (if using) until the sugar is dissolved. Adjust the seasoning to taste.
Assemble the Salad:
In a large bowl, combine the cooked rice noodles, cucumber, carrots, red bell pepper, and fresh herbs. Toss gently to mix.
Pour the dressing over the salad and toss again to ensure everything is evenly coated.
Transfer the salad to a serving platter or individual bowls. Top with the cooked lemongrass chicken slices.
Sprinkle with chopped peanuts and sesame seeds (if using) for added crunch and flavor