Chicken Vermicelli Noodle Salad
Chicken Vermicelli Noodle Salad
Ingredients
For the Salad
- 6 ounces vermicelli noodles, cooked according to package directions
- 1 English cucumber, thinly sliced
- 2 carrots, medium, julienned
- 1/2 red cabbage, small head, finely shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 green onions, chopped
- 1/2 cup roasted cashews, roughly chopped
- 2 cooked chicken breast, large, shredded
For the Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon sriracha or chili garlic sauce, optional, for heat
For the Garnish
- 1 red chili or bell pepper, small, finely chopped
Instructions
- 1
Cook the vermicelli noodles according to package directions. Once cooked, drain them thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 2
Prepare the vegetables: thinly slice the English cucumber, julienne the carrots, finely shred the red cabbage, and chop the fresh cilantro, mint leaves, and green onions.
⏱️ 10 min
- 3
In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, lime juice, and sriracha (if using) until well combined.
⏱️ 5 min
- 4
In a large mixing bowl, combine the cooked vermicelli noodles, sliced cucumber, julienned carrots, shredded red cabbage, chopped cilantro, mint, green onions, roughly chopped roasted cashews, and shredded cooked chicken breast.
⏱️ 2 min
- 5
Pour the prepared dressing over the ingredients in the large mixing bowl.
⏱️ 1 min
- 6
Using tongs, thoroughly toss all the ingredients until everything is well combined and coated with the dressing.
⏱️ 1 min
- 7
Serve immediately, garnished with finely chopped red chili or bell pepper for color and a hint of spice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Vermicelli Noodle Salad
Ingredients
For the Salad
- 6 ounces vermicelli noodles, cooked according to package directions
- 1 English cucumber, thinly sliced
- 2 carrots, medium, julienned
- 1/2 red cabbage, small head, finely shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 green onions, chopped
- 1/2 cup roasted cashews, roughly chopped
- 2 cooked chicken breast, large, shredded
For the Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon sriracha or chili garlic sauce, optional, for heat
For the Garnish
- 1 red chili or bell pepper, small, finely chopped
Instructions
- 1
Cook the vermicelli noodles according to package directions. Once cooked, drain them thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min - 2
Prepare the vegetables: thinly slice the English cucumber, julienne the carrots, finely shred the red cabbage, and chop the fresh cilantro, mint leaves, and green onions.
⏱️ 10 min - 3
In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, lime juice, and sriracha (if using) until well combined.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooked vermicelli noodles, sliced cucumber, julienned carrots, shredded red cabbage, chopped cilantro, mint, green onions, roughly chopped roasted cashews, and shredded cooked chicken breast.
⏱️ 2 min - 5
Pour the prepared dressing over the ingredients in the large mixing bowl.
⏱️ 1 min - 6
Using tongs, thoroughly toss all the ingredients until everything is well combined and coated with the dressing.
⏱️ 1 min - 7
Serve immediately, garnished with finely chopped red chili or bell pepper for color and a hint of spice.
⏱️ 1 min