Hey there, food lovers! Are you ready for a delicious, quick, and easy meal that brings together the freshness of a salad with the savory goodness of chicken? Today, we’re diving into a Chicken Vermicelli Noodle Salad recipe. It’s perfect for lunch or dinner and packs a flavorful punch with minimal prep time. Whether you’re new to cooking or an experienced home chef, this recipe is sure to become a staple in your kitchen. Let’s get cooking!
Introduction
This Chicken Vermicelli Noodle Salad combines Asian and Australian influences, making it a light, refreshing, and incredibly satisfying dish. Vermicelli noodles form the base, and they pair wonderfully with fresh vegetables, herbs, and a savory honey-soy chicken that’s grilled to perfection. This recipe is great for those hot days when you crave something cool yet filling, and it’s a must-try for anyone who loves noodle dishes.
For fans of chick fil a sauce, you’ll find this chicken salad has a similarly balanced, sweet-salty flavor profile. Let’s break down the ingredients and get cooking!
Ingredients for Chicken Vermicelli Noodle Salad
To make this refreshing dish, you’ll need the following ingredients:
- 200g vermicelli noodles: Cooked and rinsed in cold water.
- 1 large carrot: Julienned for a crunchy bite.
- 1 cucumber: Also julienned to add freshness.
- A handful of coriander: Fresh and chopped.
- A handful of mint: For a refreshing twist.
- 75g peanuts: Roughly chopped for added texture.
- 2 spring onions: Thinly sliced.
- 150g bean sprouts: A crunchy addition.
Dressing:
- 2 tbsp honey: Adds a touch of sweetness.
- 2 tbsp soy sauce: Balances with a salty note.
- 2 garlic cloves: Crushed for depth of flavor.
- 1-inch ginger: Grated to bring warmth and spice.
- 1 tsp chili flakes: Optional, for those who like a little heat.
Chicken:
- 1200g Inglewood Chicken Nibbles (3 packs of 400g): Grilled for a smoky, caramelized flavor.
How to Make Chicken Vermicelli Noodle Salad – Step by Step
Step1: Cook the Vermicelli Noodles
- Boil the vermicelli noodles in a large pot of water for about 4 minutes. Make sure to stir occasionally to prevent sticking.
- Drain and rinse under cold water. This not only stops the cooking process but also prevents the noodles from sticking together.
Step2: Prepare the Vegetables
- While the noodles are cooling, julienne the carrot and cucumber.
- Thinly slice the spring onions and chop the coriander and mint. Roughly chop the peanuts for a crunchy topping.
Step3: Make the Dressing
- In a mixing bowl, whisk together the honey, soy sauce, crushed garlic, grated ginger, and chili flakes. This creates a perfect balance of sweet, salty, and spicy flavors.
Step4: Assemble the Salad
- In a large bowl, toss the cooled noodles with the julienned vegetables, bean sprouts, herbs, and peanuts.
- Pour a bit of the dressing over the salad and toss to combine. Taste and adjust the dressing as needed.
Step5: Grill the Chicken
- Preheat your grill to 200°C (390°F). Grill the chicken nibbles over direct heat for about 10 minutes, turning them regularly to avoid burning.
- The chicken is done when it reaches an internal temperature of 73°C (165°F).
Helpful Tips for Chicken Vermicelli Noodle Salad
- Make ahead: The salad can be made in advance and is typically served cold, making it a perfect choice for lunch or dinner parties.
- Use a large saucepan: When cooking vermicelli noodles, use a large saucepan to give the noodles room to cook evenly.
- Cold water rinse: Always rinse your noodles under cold water to stop the cooking process and keep them from sticking together.
- Substitutions: If you can’t find Inglewood Chicken Nibbles, chicken thighs or breasts work just as well in this recipe.
Cooking Tips for the Best Chicken Vermicelli Noodle Salad
- Grilling technique: Grill the chicken over medium-high heat, turning frequently for even cooking.
- Fresh herbs: Using fresh herbs like mint and coriander elevates the flavor profile. Don’t skip them!
- Nutty crunch: The peanuts add a wonderful crunch to the salad, but you can substitute them with cashews if preferred.
Serving Suggestions for Chicken Vermicelli Noodle Salad
This Chicken Vermicelli Noodle Salad pairs beautifully with:
- Iced green tea: A refreshing beverage to complement the dish’s light flavors.
- Spring rolls: Serve alongside for an added crispy bite.
Nutritional Information
This dish is not only delicious but also packed with nutrients:
- Calories: 352 kcal per serving
- Protein: 30g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 5g
- Sugar: 8g
Storage and Leftovers for Chicken Vermicelli Noodle Salad
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: If you prefer the salad warm, reheat the chicken separately and serve over the cold noodles.
- Freezing: Not recommended, as the fresh vegetables will lose their crunch.
Frequently Asked Questions (FAQs) for Chicken Vermicelli Noodle Salad
1. Can I use a different type of noodle?
Yes, you can substitute vermicelli noodles with rice noodles or soba noodles.
2. What can I use if I don’t have peanuts?
Cashews, almonds, or even sunflower seeds are great alternatives.
3. Can I make the chicken in the oven?
Certainly! Bake the chicken at 200°C for 20 minutes, turning halfway through.
4. Is this dish gluten-free?
To make it gluten-free, simply use gluten-free soy sauce.
Related Recipes for Chicken Lovers
- Crispy Oven-Fried Chicken
: A healthier take on the classic fried chicken.
- Cheesy Chicken Spaghetti
: A creamy and indulgent chicken pasta dish.
Conclusion
We hope you enjoy making and eating this Chicken Vermicelli Noodle Salad as much as we enjoyed sharing the recipe with you! Don’t forget to experiment with different veggies and dressings to make it your own. If you tried this recipe, let us know in the comments below—what was your favorite part?
Happy cooking!
Print
Chicken Vermicelli Noodle Salad – Easy 30-Minute Recipe
Description
Hey there, food lovers! Are you ready for a delicious, quick, and easy meal that brings together the freshness of a salad with the savory goodness of chicken? Today, we’re diving into a Chicken Vermicelli Noodle Salad recipe. It’s perfect for lunch or dinner and packs a flavorful punch with minimal prep time. Whether you’re new to cooking or an experienced home chef, this recipe is sure to become a staple in your kitchen. Let’s get cooking!
Ingredients
- 200g vermicelli noodles: Cooked and rinsed in cold water.
- 1 large carrot: Julienned for a crunchy bite.
- 1 cucumber: Also julienned to add freshness.
- A handful of coriander: Fresh and chopped.
- A handful of mint: For a refreshing twist.
- 75g peanuts: Roughly chopped for added texture.
- 2 spring onions: Thinly sliced.
- 150g bean sprouts: A crunchy addition.
For the Dressing:
- 2 tbsp honey: Adds a touch of sweetness.
- 2 tbsp soy sauce: Balances with a salty note.
- 2 garlic cloves: Crushed for depth of flavor.
- 1-inch ginger: Grated to bring warmth and spice.
- 1 tsp chili flakes: Optional, for those who like a little heat.
For the Chicken:
- 1200g Inglewood Chicken Nibbles (3 packs of 400g): Grilled for a smoky, caramelized flavor.
Instructions
Step 1: Cook the Vermicelli Noodles
- Boil the vermicelli noodles in a large pot of water for about 4 minutes. Make sure to stir occasionally to prevent sticking.
- Drain and rinse under cold water. This not only stops the cooking process but also prevents the noodles from sticking together.
Step 2: Prepare the Vegetables
- While the noodles are cooling, julienne the carrot and cucumber.
- Thinly slice the spring onions and chop the coriander and mint. Roughly chop the peanuts for a crunchy topping.
Step 3: Make the Dressing
- In a mixing bowl, whisk together the honey, soy sauce, crushed garlic, grated ginger, and chili flakes. This creates a perfect balance of sweet, salty, and spicy flavors.
Step 4: Assemble the Salad
- In a large bowl, toss the cooled noodles with the julienned vegetables, bean sprouts, herbs, and peanuts.
- Pour a bit of the dressing over the salad and toss to combine. Taste and adjust the dressing as needed.
Step 5: Grill the Chicken
- Preheat your grill to 200°C (390°F). Grill the chicken nibbles over direct heat for about 10 minutes, turning them regularly to avoid burning.
- The chicken is done when it reaches an internal temperature of 73°C (165°F).
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Make ahead: The salad can be made in advance and is typically served cold, making it a perfect choice for lunch or dinner parties.
- Use a large saucepan: When cooking vermicelli noodles, use a large saucepan to give the noodles room to cook evenly.
- Cold water rinse: Always rinse your noodles under cold water to stop the cooking process and keep them from sticking together.
- Substitutions: If you can’t find Inglewood Chicken Nibbles, chicken thighs or breasts work just as well in this recipe.
