Vietnamese Noodle Salad

The Last Bite
by The Last Bite
2 Servings
17 min

Warning this dish is actually delicious. ⚠️


I’ve partnered up with diggers foods and used their shredded chicken strips to make this delicious


Vietnamese crispy chicken noodle salad! 🇻🇳


These crispy chicken strips are the perfect topping for this punchy flavoursome salad!


If you’re craving a little slice of Vietnamese heaven thne this dish is for you. The thin vermicelli noodles made this a light but filling lunch. The Vietnamese dressing is packed with a punch from the chilli and fish sauce. This breaks through the noodles and salad perfectly. Topped with these deliciously crunchy chicken strips the salad is perfect for summer and the best part is it only took 15 minutes to make.


Chefs kiss!


If you’d like to see more of my sexy summer salads then please also check out my food page on Instagram the.last.bite.food.blog

Vietnamese Noodle Salad
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 7 Minutes Total time: 17 min
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Ingredients
  • What you’ll need:
  • - 1/2 pack @diggersfoods chicken strips 
  • - few leaves of lettuce
  • - 1 pack of vermicelli rice noodles
  • - 2 radish
  • - 1/4 cucumber
  • - 2 spring onion
  • - 1 carrot 
  • - handful cashew nuts
  • - dressing: 2 tbsp fish sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 2 tsp sugar, 1 chilli chopped, 1 garlic clove minced. 
Instructions
Simply, cook your noodles according to the packet instructions, drain and then leave in cold water to cool.
Cook your chicken strips for 7/8 minutes in the air fryer. (Check packet for oven instructions)
Now cut your cucumber into thin long strips. Slice your spring onion into 3, and finely slice into thing strips.
Peel your carrot and repeat, by cutting into thin match sticks. Chop your radish into halves and then cut each half into thin semi circle strips.
Now to make your dressing, finely chop your onion and mince your garlic. Put this and all of the other dressing ingredients in a bowl and mix.
Put the noodle in a bowl with the carrots and spring onions. Drizzle half of your dressing and toss evenly.
Assemble your leaves into a bowl and add the noodles. Now place in your cucumber, radish and cashew nuts in separate areas of the bowl.
Top with the cooked chicken and another drizzle of dressing.
Enjoy!
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