Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad

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To serve – 4

Preparation time – 7 minutes
Cooking time – 3 minutes

Tangy salad, just right for a summer’s evening.


150g/5 oz rice vermicelli ½ cucumber, cut in half lengthways 250g/8 oz ready-cooked chicken breast, shredded 2 carrots, cut into thin strips 75g/3 oz bean sprouts 4 tbsps chopped fresh mint, plus extra to garnish 4 tbsps chopped fresh coriander, plus extra to garnish 50g/2 0z ready-roasted peanuts, chopped Dressing: 2 tbsps rice wine vinegar 3 tbsps sweet chilli sauce 1 tbsp Thai Fish sauce (Nam Pla) 4 tbsps lime juice


  1. Place the vermicelli in a large bowl and pour over the boiling water to cover. Leave to stand for 3 minutes, then refresh under cold water and leave to drain.
  2. Meanwhile, remove the seeds from the cucumber using a teaspoon and thinly slice to form crescents. Place in a bowl with the chicken, carrots, bean sprouts, chopped herbs and peanuts, then add the drained noodles and toss well.
  3. Whisk together all the dressing ingredients, then pour over the noodles and stir well. Serve garnished with extra coriander and mint leaves.

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