10/03/2021 
CategoryChicken, Cold Meals, Cold Meals, Everyday, Harmony Day, Lunch
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
250 g dried rice noodles e.g. vermicelli
400 g skinless cooked chicken, cut into thin strips
1 tbsp olive or canola oil
2 cups cabbage, shredded
1 red capsicum, finely sliced
1 Lebanese cucumber, finely sliced
1 carrot, grated
½ cup shallots, sliced
1 cup bean shoots (optional)
½ cup mint, chopped (optional)
½ cup coriander, chopped (optional)
For the dressing
⅓ cup lemon juice
1 tbsp caster sugar, dissolved in 1 tablespoon of boiling water
2 tbsp reduced-salt soy sauce
Method
1
In a large heatproof bowl, place rice noodles and cover in hot boiling water.
2
Separate with a fork and allow to stand for 4 minutes or until noodles are tender. Drain and return to bowl.
3
Add chicken and remaining ingredients.
4
In a small bowl, whisk dressing ingredients together.
5
Pour dressing over salad immediately prior to serving and toss through.
Variations
- Use different noodles such as hokkien, chow mein, or pad thai noodles.
- Add or remove different vegetables to the recipe, ensuring that the overall amount of veggies is the same.
- Replace the chicken with firm tofu or extra veg.
Tips
- Don’t oversoak the noodles or they will stick together and become very hard to manage.
- This recipe is very easy to double or triple of you want to make a large batch, or use some as the filling for rice paper rolls.
Nutrition Facts
Serving Size 170g
Servings 8
Amount Per Serving
Calories 151
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.8g4%
Sodium 211mg9%
Total Carbohydrate 10.3g4%
Sugars 4.4****g
Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
250 g dried rice noodles e.g. vermicelli
400 g skinless cooked chicken, cut into thin strips
1 tbsp olive or canola oil
2 cups cabbage, shredded
1 red capsicum, finely sliced
1 Lebanese cucumber, finely sliced
1 carrot, grated
½ cup shallots, sliced
1 cup bean shoots (optional)
½ cup mint, chopped (optional)
½ cup coriander, chopped (optional)
For the dressing
⅓ cup lemon juice
1 tbsp caster sugar, dissolved in 1 tablespoon of boiling water
2 tbsp reduced-salt soy sauce
Directions
1
In a large heatproof bowl, place rice noodles and cover in hot boiling water.
2
Separate with a fork and allow to stand for 4 minutes or until noodles are tender. Drain and return to bowl.
3
Add chicken and remaining ingredients.
4
In a small bowl, whisk dressing ingredients together.
5
Pour dressing over salad immediately prior to serving and toss through.
Vietnamese Chicken Noodle Salad
