This Chicken and Vermicelli Noodle Salad is the perfect dish for a warm summer evening or a relaxed lunch with friends. Light yet satisfying, it’s a flexible recipe that lets you swap the chicken for other proteins like turkey, pork, or even tofu for a vegetarian version.
Why You’ll Love This Chicken and Vermicelli Noodle Salad Recipe
Full of vibrant, aromatic herbs and bold, tangy sauces, this salad is a flavor explosion. The tender vermicelli noodles are the perfect contrast to the crunch of fresh vegetables and toasted cashew nuts, creating a delightful mix of textures. With its colorful ingredients, it’s the embodiment of “eating the rainbow!” To keep the noodles from becoming soggy, we place them in a heatproof bowl and pour boiling water over them, instead of boiling them on the stove, ensuring they remain firm when tossed with the other ingredients.
What’s in This Chicken and Vermicelli Noodle Salad?
- Rice Vermicelli Noodles: A key ingredient in many Asian dishes, these delicate noodles are made from rice flour and water.
- Chicken Mince: Feel free to substitute with any other ground meat or tofu for a vegetarian option.
- Carrot: For an added kick of flavor, try pickling the carrot strips for 10 minutes before adding them to the salad.
- Coriander: Not a fan? Swap it out for extra mint or Thai basil—this salad is incredibly versatile.
- Bird’s-Eye Chillies: Adjust the amount to your preferred spice level for an extra kick.
- Palm Sugar: If you don’t have palm sugar, brown sugar works as a great alternative.
Ingredients for the Chicken and Vermicelli Noodle Salad (Serves 4)
- 160g rice vermicelli noodles
- 500g chicken mince (or other protein)
- 200g red cabbage, finely shredded
- 100g snow peas, trimmed and thinly sliced
- 1 Lebanese cucumber, halved and thinly sliced
- 1 carrot, peeled and cut into julienne strips
- 3 green shallots, thinly sliced diagonally
- 45g toasted cashew nuts, roughly chopped
- 20 fresh coriander leaves
- 20 fresh mint leaves
- Fresh red bird’s-eye chillies, finely chopped (for garnish)
Dressing For the Chicken and Vermicelli Noodle Salad:
- 80ml fresh lime juice
- 2 tbsp fish sauce
- 1 ½ tbsp soy sauce
- 1 ½ tbsp water
- 2 red bird’s-eye chillies, deseeded and finely chopped
- 2 tsp freshly chopped ginger
- 3 garlic cloves, crushed
- 2 tbsp finely grated palm sugar (or brown sugar)
- 1 tbsp finely chopped coriander
Method
- Prepare the Noodles: Place the rice vermicelli noodles in a heatproof bowl. Pour boiling water over them and let sit for about 2 minutes to soften. Drain the noodles and transfer to a large serving bowl.
- Cook the Chicken: In a saucepan, place the chicken mince and cover with cold water. Bring to a gentle simmer over medium heat, breaking up the chicken with a wooden spoon as it cooks for 2-3 minutes, until fully cooked. Drain and set aside to cool for about 10 minutes.
- Assemble the Salad: Top the softened noodles with the cooked chicken, shredded cabbage, snow peas, cucumber, and carrot. Sprinkle with green shallots, chopped cashews, coriander, mint, and finely chopped chilli.
- Make the Dressing: In a small jug, combine the lime juice, fish sauce, soy sauce, water, chopped chillies, ginger, garlic, palm sugar, and coriander. Stir until the sugar is dissolved and the dressing is well mixed.
- Serve: Drizzle the dressing over the salad just before serving, and enjoy immediately for a fresh, flavorful meal.