Easy Eats Recipe: Vietnamese-inspired chicken noodle salad

Vietnamese-inspired chicken noodle salad Photo: Kelly Gibney

A simple, zingy and fresh weeknight dinner for warm evenings. If you grab a store-bought rottiserie chicken, this recipe can be made easily in 15 minutes. Using a good quality fish sauce makes a big difference to the dressing. 

Serves 4

Ingredients

For the salad:

• 200g vermicelli rice noodles 
• 1 medium carrot, shredded 
• 1 red capsicum, thinly sliced 
• 10cm piece cucumber, cut into matchsticks 
• Large handful fresh mint leaves, roughly chopped 
• Large handful fresh coriander, roughly chopped
• 2 cups torn roast chicken  
• Crispy shallots, to serve

For the dressing:

• 1 garlic clove, finely diced 
• ½ teaspoon dried chilli flakes (or 1 deseeded fresh red chilli, diced) 
• 2 tablespoons good-quality fish sauce 
• 2 tablespoons water 
• 1 teaspoon toasted sesame oil 
• ¼ cup fresh lime juice (lemon juice will work too)
• 3-4 teaspoons sugar 

Method

Whisk together the dressing ingredients. 

Cook the noodles according to the packet instructions. Drain and run under cold water. Drain well in a colander.  

Combine the noodles, dressing and vegetables. Toss well. Add the herbs, chicken. Mix through well. 

Divide between four bowls. Garnish with crispy shallots and serve.

Photo: Kelly Gibney

Kelly Gibney is an Auckland-based food writer, photographer and cookbook author. Her latest book ENJOY: Food worth sharing with the people you love shares delicious and achievable ideas for making every meal memorable. She also shares weekly recipes via her newsletter.