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Vietnamese style noodle salad with peppered chicken

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Fresh and light, this easy chicken salad is elevated by combining seared peppered chicken with seasonal veges and topping with a zesty Vietnamese-style dressing. This recipe is bound to become your go-to spring salad!

* The ingredients used in this recipe are shared with other recipes from week two of the spring weekly meal planner. See the meal planner here.

Vietnamese style noodle salad with Pepper chicken

Ingredients

Method

Ingredients

Peppered chicken

  • 400g skinless chicken breast, sliced into strips
  • 2 teaspoons cracked pepper 
  • 1 tablespoon oil

Noodle salad

  • 250g vermicelli noodles
  • 1 red onion, thinly sliced
  • ½ cucumber*, sliced into sticks
  • 100g bean sprouts* or other sprouts
  • 2 large carrots, cut into thin matchsticks 
  • 1 large capsicum, sliced
  • 150g (½ packet) mesclun salad*

Dressing

  • Juice and rind of 1 ½ lemons*
  • 2 teaspoons sweet chilli sauce
  • 1 teaspoon fish sauce or ½ teaspoon soy sauce
  • 1 clove garlic, grated or ½ teaspoon crushed garlic

* These ingredients are shared with other recipes from week two of the spring weekly meal planner.

Method

  1. Mix the chicken and pepper in a bowl. Heat a frying pan on the stove over high heat, add oil to the pan and fry chicken in batches. Set aside.
  2. Cook noodles according to package instructions and portion into bowls or wide plates. 
  3. Evenly distribute the fresh salad ingredients over the cooked noodles. 
  4. Mix all the dressing ingredients in a bowl, test taste adding more sweet chilli or fish sauce if needed. Drizzle sauce evenly over the noodle salad.
  5. Top salad with cooked chicken and serve. 

Cooking tips: 

Try using different seasonings such as lemongrass or honey soy to flavour your choice of protein. 

Adapt it:

You can switch the chicken for pork, beef, lamb, white fish, salmon, tofu, tempeh, or another protein alternative.

Kid-friendly alternatives:

For younger children, vermicelli noodles can be a choking hazard, so swap for thicker rice or egg noodles and chop after cooking if needed. 

Use reduced salt soy sauce.

Adapt the salad veges based on what your kids will eat.

Leftovers:

Eat for lunch the next day.