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Chicken Noodle Salad with Sesame Soy Dressing Recipe

Chicken Noodle Salad with Sesame Soy Dressing

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  • Total Time: 15 mins
  • Yield: 1

Ingredients

Scale

Salad Ingredients

  • 100 g (3½ oz) vermicelli rice noodles, cooked as per packet instructions
  • ½ cup (35 g) shredded red cabbage
  • ½ cup (35 g) shredded green cabbage
  • ½ cup (45 g) julienned carrot (see note 1)
  • ½ cup (45 g) bean sprouts
  • 100 g (3½ oz) shredded poached chicken
  • ¼ cup (7 g) coriander (cilantro) leaves
  • ¼ cup (5 g) mint leaves
  • 1 tbsp store-bought crispy fried shallots (optional)
  • 1 tsp sesame seeds (optional)

Dressing

  • 2 tbsp sweet chilli sauce (or honey) 
  • 1 tbsp tamari (or all-purpose soy sauce) 
  • 1 tbsp sesame oil
  • 1 tbsp lime juice (or rice wine vinegar)

Instructions

  1. Arrange the rice noodles, red cabbage, green cabbage, carrot, bean sprouts, chicken, coriander and mint in a bowl.
  2. In a separate bowl, combine the dressing ingredients.
  3. Drizzle the dressing over the salad. Top with the fried shallots and sesame seeds (if using).

Notes

Note 1 – A julienne peeler is an inexpensive solution that will make light work of cutting your vegetables.

 

MAKE AHEAD

This salad is perfect for on-the-go lunches. Make it ahead and store the dressing separately to drizzle on top when you are ready to serve. Refrigerate in an airtight container for up to 3 days.

LEFTOVERS

Once dressed, refrigerate in an airtight container and consume within 24 hours. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 15 mins
  • Category: salad, chicken salad, noodle salad
  • Method: pan, combine
  • Cuisine: Vietnamese