Home > Recipes > Noodle recipes > Warm chilli chicken Vietnamese noodle salad

Warm chilli chicken Vietnamese noodle salad

Name: Warm chilli chicken Vietnamese noodle salad
Yield: Serves 4
Cuisine: Vietnamese recipes
Ingredients: 2 skinless free-range chicken breasts, sliced; 2 tbsp sweet chilli dipping sauce; Grated zest and juice of 1 lime, plus wedges to serve; 1 tbsp olive oil; 300g pack fine rice noodles; 2 tbsp fish sauce; 2 tbsp soy sauce; 2 tbsp sesame oil; 1 red chilli, cut into fine strips; ½ cucumber, deseeded and cut into chunks; ½ bunch of spring onions, sliced; Large handful of fresh coriander, leaves picked

Published: 30 Apr 11
Updated: 14 Nov 24

This quick and easy noodle recipe is perfect for a mid-week supper.

Easy
May 2011

Test kitchen approved

Serves 4
Takes 10 min to make, 20-25 min to cook, plus marinating

This quick and easy noodle recipe is perfect for a mid-week supper.

Nutrition: per serving

Calories: 435kcals
Fat: 6.6g (1g saturated)
Protein: 23.4g
Carbohydrates: 68g (6.2 sugar)
Fibre: 0.7g
Salt: 3.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 skinless free-range chicken breasts, sliced
2 tbsp sweet chilli dipping sauce
Grated zest and juice of 1 lime, plus wedges to serve
1 tbsp olive oil
300g pack fine rice noodles
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp sesame oil
1 red chilli, cut into fine strips
½ cucumber, deseeded and cut into chunks
½ bunch of spring onions, sliced
Large handful of fresh coriander, leaves picked

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the chicken breasts in a bowl with the sweet chilli sauce and lime zest, then set aside for 10 minutes. Heat the oil in a pan over a medium heat and fry the chicken for 4-5 minutes, turning, until cooked through. Set aside.
Cook the noodles according to the packet instructions, rinse then put in a large bowl. Mix the lime juice, fish sauce, soy sauce and sesame oil together, then pour over the noodles. Add the cooked chicken to the bowl with the chilli, cucumber, spring onions and coriander, then toss together and serve with lime wedges.