HK Magazine Archive

Kiss The Cook: Vietnamese Chicken Noodle Salad

Monthly recipes from Mango Menus.

PUBLISHED : Thursday, 17 March, 2016, 4:05pm
UPDATED : Wednesday, 19 October, 2016, 4:59pm

This is a filling salad and excellent for using up any leftover noodles or protein (chicken, steak or salmon work well) from the night before, with one of my favourite Asian-style dressings. The key combination here is protein + salad + herbs + peanuts + dressing. The possibilities are endless!

You’ll Need:


  • 150g uncooked noodles
  • (rice, egg, buckwheat all work)
  • 1 chicken or vegetable stock cube (optional)
  • 300g chicken breast, shredded
  • (or equivalent amount of meat/fish)
  • 150g mixed crunchy vegetables, such as cucumber, celery, carrot or beansprouts
  • Handful of peanuts
  • Handful of fresh herbs: coriander,
  • mint and Thai basil
  • Asian dressing
  • 4 tbsp lime juice
  • 4 tbsp fish sauce
  • 4 tbsp rice vinegar
  • 3 tbsp sugar
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, minced


  • Cook your noodles according to the instructions on the packet. Add a chicken or vegetable stock cube to the boiling water to add a little flavor if you’re feeling it. Drain and allow the noodles to cool.
  • Shred your chicken breast/meat/fish.
  • Prepare your salad by peeling and chopping the vegetables.
  • Mix together ingredients for the Asian dressing.
  • Combine salad dressing with the protein and (now cold) noodles.
  • Grind your peanuts in a mortar and pestle.
  • Chop some fresh herbs on top and sprinkle with the ground peanuts.
  • Dress the salad and serve.

Serves 2 adults.