This Vietnamese Noodle Salad with chicken is light, flavor-packed and full of texture! A healthy gluten-free salad with rice noodles.
Marinade the Chicken: Add chicken and marinade to a bowl and mix to coat the chicken pieces. Let sit in the refrigerator for 30 minutes to overnight.
Cook the Chicken: Heat a skillet to medium high heat and add the chicken pieces and marinade. Cook for 1-2 minutes on each side to seal in the moisture, then add a lid and cook for 3-4 minutes more on each side until cooked through. Then remove the lid to allow the liquid to evaporate and cook for another 1-2 minutes per side for a nice golden crust.
Food safety tip: The safe internal cooking temperature for chicken is 165 degrees F or higher.
Make the noodles: Meanwhile, add boiling water to a bowl or pot of rice vermicelli noodles and allow to sit for 1-2 minutes until al dente. Then drain the noodles and rinse with cold water to stop the cooking.
Nuoc Cham Dressing: Mix all dressing ingredients together in a jar or small bowl.
Assemble: To construct the noodle bowls, combine the cooled rice noodles, cucumber, coleslaw mix, fresh cilantro, mint, and lime wedges in a bowl. Top with sliced chicken and crushed peanuts if desired. Add dressing and enjoy!
This recipe is best served cool or cold and makes an excellent make ahead lunch for work or school!
See the blog post for step-by-step photos and variations.
Storage: Salad bowls can be pre-assembled and stored in the refrigerator for up to 3 days.
Keywords: nuoc cham dressing, vietnamese noodle bowls