Best Vietnamese Chicken Noodle Salad Recipes

VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN

Vietnamese Noodle Salad with Lemongrass Chicken image

Full of fresh and bold Vietnamese flavors.

Provided by kimmi

Categories Salad Pasta Salad Chicken Pasta Salad Recipes

Time 4h15m

Yield 4

Number Of Ingredients 21

Ingredients

4 small skinless, boneless chicken breast halves
3 red chile peppers, stemmed
3 cloves garlic
2 stalks lemongrass, white parts only, finely sliced
4 tablespoons olive oil
2 tablespoons fish sauce
2 teaspoons sesame oil
2 teaspoons white sugar
1 teaspoon flaked sea salt
2 tablespoons white sugar
1 medium lemon, juiced
4 tablespoons water, or more as needed
2 tablespoons fish sauce
1 clove garlic, finely chopped
1 red chile pepper, finely chopped
1 (8 ounce) package vermicelli rice noodles
½ cup baby lettuce, or to taste
½ cup julienned cucumber, or to taste
½ cup finely shredded carrot, or to taste
1 tablespoon finely chopped fresh cilantro, or to taste
1 tablespoon finely chopped fresh mint, or to taste

Steps:

Place chicken into a large zip-top freezer bag.
Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 66.8 g, Cholesterol 48.2 mg, Fat 18.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 2.9 g, Sodium 1691.2 mg, Sugar 11.7 g

VIETNAMESE CHICKEN NOODLE SALAD

Vietnamese Chicken Noodle Salad image

This cool Vietnamese Chicken Noodle Salad features authentic Vietnamese flavors and ingredients.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons peanut butter
3 tablespoons rice-wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 tablespoons freshly squeezed lime juice, plus 6 lime wedges for garnish
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint leaves, plus sprigs for garnish
2 fourteen-and-a-half-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
1 1/2 pounds boneless skinless chicken breasts
1 pound rice vermicelli
1 cucumber, seeded and cut into 3-inch-long matchsticks
1 red pepper, seeded and cut into 3-inch-long matchsticks
2 carrots, peeled and cut into 3-inch-long matchsticks
1/2 small red onion, peeled and cut as thinly as possible

Steps:

Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.

VIETNAMESE CHICKEN RICE NOODLE SALAD

VIETNAMESE CHICKEN RICE NOODLE SALAD image

Categories Salad Chicken Vegetable Brunch Stir-Fry Super Bowl Quick & Easy Lunch Summer

Yield 4

Number Of Ingredients 13

Ingredients

3 small (about 500g) single chicken breast fillets (I prefer juicer thighs but they won't shred - see below)
150g rice stick noodles
20ml rice vinegar
40ml fresh lime juice
2 sticks Natvia
1-2 jalapeno peppers, finely chopped
10ml fish sauce
10ml peanut oil (peanut oil gives the distinctive Asiatic taste. Olive oil is not recommended though canola is ok. Or use 1tsp sesame oil, which has a very strong Asiatic taste, so be careful not to use too much.)
100g (2 cups) finely shredded Chinese Cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
¼ cup loosely packed fresh mint leaves
¼ firmly packed fresh coriander leaves

Steps:

Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well. Make dressing: place vinegar, lime juice, finely chopped jalapeno peppers, Natvia, fish sauce and oil in a screw-top jar and shake until well combined. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN (PALEO, KETO)

Vietnamese Noodle Salad with Lemongrass Chicken (Paleo, Keto) image

Paleo Keto Vietnamese Noodle Salad with Lemongrass Chicken (Bun Ga Nuong) is the perfect summer noodle salads with Vietnamese dipping sauce Nuoc Cham.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

1 stick lemongrass
0.2 oz. clove garlic
2.8 oz. shallot (about 1 large bulb)
5 whole kaffir lime leaves (dried) (see notes)
½ tsp coarse salt
½ tsp paprika
¼ tsp turmeric powder
¼ tsp black pepper
1 tbsp fish sauce
1 tbsp apple juice (or 1 tsp Lakanto Monkfruit sweetener for keto)
1 tbsp olive oil
1.5 lbs chicken thighs (boneless/skinless)
Avocado oil
14-16 oz. Shirataki noodles (2 packets, rinse and drain well)
Fresh mint (basil, julienned carrots, sliced cucumbers, cilantro)
Vietnamese dipping sauce (Nuoc Cham)

Steps:

To prepare lemongrass, slice roughly 1.5 inch off from the base of the stalk. Trim the top. The total length of the stalk should roughly be around 4-inches. Peel of any dry and tough outer layers then roughy dice it.
In a small food processor, blend the ingredients from lemongrass to olive oil. Scrape the bowl and pulse a few times until the lemongrass is finely chopped.
Gently flatten the chicken thighs to even thickness, using a meat pounder or a flat bottle over a piece of parchment paper to about about ¼ inch-thick.
In a large mixing bowl, pour the lemongrass mixture over chicken thighs. Use your hands to gently rub the mixture over each layer. Cover the bowl and refrigerate overnight or at least 30 minutes.
When you are ready, grill the chickens with avocado oil for about 3-5 minutes per side or until the chickens are completely cooked through. Slice the chicken to bite sizes.
To serve: divide the noodles over 4 individual serving bowls and add chicken on top of the noodles. Place mint, basil, carrots, cucumbers, and cilantro over a large serving plate so that everyone can pick-and-choose. Serve the nuoc cham dipping sauce on the side. Drizzle and mix-in before serving.

VIETNAMESE STYLE CHICKEN NOODLE SALAD

Vietnamese Style Chicken Noodle Salad image

delicious healthy noodles salad with a ton of great Asian flavor

Provided by barbara lentz @blentz8

Categories Other Salads

Number Of Ingredients 17

Ingredients

FOR THE DRESSING
3 tablespoon(s) sugar
1/2 cup(s) rice vinegar
1 tablespoon(s) fish sauce
1 - 1 inch piece ginger sliced in half
2 clove(s) garlic sliced in half
CHICKEN
2 - boneless skinless chicken breast cut into chunks
2 tablespoon(s) each oyster sauce hoisin sauce and peanut oil
FOR THE VEGGIES
1 cup(s) shiitake mushrooms
1 large carrot julienned
2 large tomatoes diced
3 - scallions chopped
- fresh thai basil and cilantro chopped
FOR THE NOODLES
8 ounce(s) rice noodles

Steps:

For the dressing. In a saucepan over medium heat combine the sugar, rice vinegar, fish sauce , ginger and garlic. Cook stirring constantly until sugar dissolves and mixture is syrupy. Remove from heat. Remove ginger and garlic and discard. Let cool and keep in fridge until ready to make salad.
For the chicken. Mix the hoisin sauce, oyster sauce and peanut oil together. Place a skillet over medium high heat. Add the chicken and the sauce mixture and cook until the chicken is done and sauce is thickened. Remove from heat and let cool.
For the veggies and noodles. Bring a large pan of water to a boil. Remove from heat and add the rice noodles and let sit 10 minutes. Meanwhile cut up all your fresh veggies. Once the noodles are soft. Drain and rinse under cold water.
To serve place noodles in a bowl. Top with chicken then add fresh veggies. Pour some dressing on top and finish with fresh cilantro and Thai basil

VIETNAMESE CHICKEN NOODLE SALAD

Vietnamese Chicken Noodle Salad image

Categories Chicken Pasta Dinner

Number Of Ingredients 1

Ingredients

1 batch 3/4 cup sesame seeds ;3/4 cup canola oil ; 3 tablespoons fresh lime juice, plus lime wedges, for serving; 3 tablespoons Asian fish sauce ; 2 garlic cloves, crushed ;2 tablespoons minced fresh ginger; Kosher salt; Freshly ground pepper; 8 ounces rice vermicelli ; chicken meat shredded (about 3 cups) ;2 celery ribs, thinly sliced ;1 carrot, shredded; 2 cups mixed herbs, such as cilantro, basil

Steps:

Preheat the oven to 350°. Spread the sesame seeds on a rimmed baking sheet and toast for about 5 minutes, until golden. Transfer to a food processor. Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper.
In a large bowl, soak the rice noodles in boiling water until tender, about 5 minutes. Drain and rinse the noodles under running cold water to cool; drain well. In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of the sesame sauce. Season with salt and pepper and toss to evenly coat. Serve the noodles topped with the chicken salad, along with lime wedges and the remaining sauce on the sid