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Chicken noodle salad

Serves   2
Prep time: 15 mins
Cooking time: 0

Rice noodles laced with punchy herbs, textural vegetables and crunchy peanuts come together to create complete salad magic. This fresh and versatile salad is great with chicken or tofu.

  • Salads
  • Noodles
  • Chicken
  • Lunch
chicken and noodle salad





  • 3 Tbsp fish sauce
  • Juice of 2 limes
  • 2 Tbsp palm sugar
  • 1/3 cup warm water
  • 1 Tbsp sriracha

For the salad

  • 250g rice noodles
  • ¼ green cabbage, thinly sliced 
  • 1 carrot, julienned
  • 1/2 cucumber, deseeded and sliced
  • ½ cup fresh coriander
  • ½ cup fresh mint
  • 1 cooked chicken breast, chopped
  • 1/2 cup salted peanuts, roughly chopped
  • Fresh lime wedges, to serve


  1. To make the dressing, combine the fish sauce, lime juice, palm sugar, warm water and sriracha; adjusting each ingredient to taste. Set aside. 
  2. Cook the noodles as per pack instructions, then rinse with cold water. In a large bowl, toss together the noodles, cabbage, carrot, cucumber and half of the fresh herbs. 
  3. Transfer the noodles into a serving dish, then scatter over the chopped chicken. Dress the salad, then sprinkle over the remaining herbs and peanuts. Serve immediately.  
Tip: for a meat-free alternative omit the chicken for fried tofu, and use Worcestershire sauce or soy sauce instead of fish sauce.