Rice Noodle Salad with Chicken

For a light Asian-inspired lunch or dinner, check out our Rice Noodle Salad with Chicken recipe.

Rice Noodle Salad with Chicken

Total Time: 30 minutes

Rice Noodle Salad with Chicken

If you’re looking for a meal that’s a little Asian and a little Italian, we’ve got you covered. Unique and delicious, this Rice Noodle Salad with Chicken recipe is the perfect meal when you want something quick and light. Thanks, Food & Wine for the great recipe.


  • 4 scallions (Thinly slice the white and light green parts. Keep the dark greens in reserve)
  • 3 lemongrass stalks (smash with the flat side of a knife)
  • ¼ cup minced fresh ginger
  • ½ cup Asian fish sauce
  • 1 ½ pounds boneless, skinless chicken breasts (halved lengthwise)
  • 2 Serrano chiles (seeded and thinly sliced)
  • 1 large garlic clove, minced
  • 1 tablespoon sugar
  • ¼ cup mirin
  • ¼ cup rice vinegar
  • 1 pound pad thai rice noodles
  • 1 small jicama (about 1 pound peeled and cut into fine matchsticks)
  • ¼ pound mung bean sprouts
  • Peanuts
  • Cilantro
  • Lime wedges


    The night before:
  1. In a soup pot, combine the dark scallion green with lemongrass, 2 tablespoons of ginger, and 2 tablespoons of fish sauce. Add 8 cups of water and bring to a boil. Simmer for 20 minutes.
  2. Add the chicken and simmer the pot over low heat for about 10 minutes, until the meat is just cooked. Remove the chicken.
  3. Strain the liquid into a heatproof bowl and let it cool.
  4. Shred the chicken and add it to the liquid. Refrigerate overnight.
  5. In a small bowl, combine the chiles, garlic, sugar, mirin, vinegar, remaining 2 tablespoons of ginger, and 6 tablespoons of fish sauce. Refrigerate overnight.
  6. The day of:
  7. Bring a large pot of water to boil. Cook the noodle for about 6 minutes, until al dente. Drain and cool under running water.
  8. Cut the noodles into 6-inch lengths and pat dry.
  9. Transfer the noodles to a bowl and add the jicama, bean sprouts, sliced scallions, and the dressing (what you made the night before).
  10. Drain the chicken and add it on top along with the peanuts, cilantro, and lime wedges (to taste).


Time(Other): Plus Overnight Chilling

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