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Chicken Vermicelli Noodle Salad - Easy 30-Minute Recipe

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

Scale

 

  • 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

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.

Find it online: https://optimalrecipes.com/chicken-vermicelli-noodle-salad-easy-30-minute-recipe/