Description
Vermicelli Noodle Salad with Lemongrass Chicken is a refreshing and vibrant dish that perfectly balances tender grilled chicken marinated in aromatic lemongrass, delicate vermicelli noodles, and an array of colorful vegetables. Tossed with fresh herbs and a zesty dressing, this salad is not just a meal but an experience that will transport you to the bustling streets of Vietnam. Ideal for weeknight dinners or special occasions, this dish is sure to impress your guests and leave them craving more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 stalks of fresh lemongrass, minced
- 8 oz vermicelli noodles
- 1 cup fresh mint, chopped
- 1 cup fresh cilantro, chopped
- 1 medium cucumber, sliced
- 2 medium carrots, grated
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 1 tsp sugar
- 1/2 tsp chili flakes (optional)
Instructions
- In a bowl, mix minced lemongrass, soy sauce, sugar, and chili flakes. Add chicken breasts and let marinate for at least 30 minutes.
- Preheat a grill pan over medium-high heat. Grill chicken for about 6-7 minutes on each side or until cooked through.
- Soak noodles in hot water according to package instructions (typically 5-7 minutes). Drain and set aside.
- In a large bowl, toss cooked noodles with cucumber, carrots, mint, and cilantro.
- In a jar, combine rice vinegar with remaining marinade (if boiled) or olive oil. Drizzle over the salad mixture.
- Top the salad with sliced grilled chicken and garnish with extra herbs if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg