This lemongrass chicken noodle salad has been my and my husband’s favorite all-time Asian chicken salad dish. It’s a light, refreshing, and savory meal, perfect for summer lunch or a light dinner chicken salad. This recipe is made of only healthier ingredients that are natural, low-calorie, and as minimally processed as possible.
Make lemongrass chicken noodle salad with me!
Growing up where lemongrass is abundantly grown everywhere, including my mother’s tiny yard, I’ve made lemongrass a staple in my kitchen, especially after learning the health benefits of lemongrass that can potentially be beneficial for my inflammatory conditions. This aromatic ingredient has been used as traditional medicine by healers since long ago in tropical countries.
Lemongrass health benefits include:
Rich in flavonoids and phenolic compounds that contain antioxidants. Anti-oxidants are responsible for reducing chronic disease and aging.
It contains anti-inflammatory properties that may benefit from reducing inflammation or pain, heart problems, and preventing cancer cell growth.
According to this article, consumption of lemongrass tea reduces blood pressure. The essential oil is said to reduce cholesterol levels to some.
Lemongrass has mild anti-bacterial properties and can potentially remove harmful bacteria from the colon, hence improving gut health.
There are many other benefits of lemongrass, especially in tea and essential oils. In my house, lemongrass is not only used as an ingredient for food but also for household items such as disinfectant. Okay, back to the lemongrass chicken noodle salad.
What I love the most about this lemongrass chicken noodle salad recipe
- It’s the flexibility to turn it into different meal variations.
💡 Make the chicken marinate in batches, switch the carb to brown rice, quinoa, or sourdough bread and add any vegetables you have in the fridge as a side and voila, a different set of meals.
- I only use quality and nutritious ingredients that are all-natural and minimally processed.
- The entire meal has a perfect combination of sweet, salty, and sour, with a hint of fresh cooling vegetables such as mint leaves, cucumber, beansprout, white radish/daikon.
- The chicken marinade with lemongrass is incredibly flavorful. You are free to switch the chicken breast to other parts of the chicken and grill it on a pan or a barbeque pit, and the aroma is enough to make anyone who passes by drool.
How to make Vietnamese Lemongrass Chicken Noodle Salad
1. Prepare the chicken marinade by blending the ingredients below and pouring the mixture onto the chicken. Rub the chicken with the blended mixture and set it for at least an hour. For serving, I only use 1 piece of the chicken.
2. Prepare the Vietnamese sauce. You may check the recipe here.
3. Prepare the rice noodles. Boil water in a kettle and pour the boiling water onto the noodle bowl. Keep it for 3 minutes and strain the water, run through tap water to wash the starch, and set it aside on the strainer to dry.
4. Cut the vegetables and neatly arrange them on a serving plate with the noodles.
5. Roast the chicken in a preheated oven for 17-20 mins at 200c (depending on the chicken breast size).
6. Slice the chicken and transfer them to the serving plate. Garnish with crushed roasted almonds and Vietnamese sauce.
Useful tips
- The longer the chicken marinates, the stronger and better the chicken will taste.
- Soak the cut vegetables in cold water with ice for 10-15 minutes to make them crunchier and fresher. Dry them before you arrange them on the serving plate.
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Lemongrass Chicken Noodle Salad
Course: Main food15
minutes20
minutes1
hour30
minutes5
starsIngredients
2 parts of chicken breast
1 cup of rice noodles
1/4 cup of crushed roasted almond – for garnished
- Ingredients A: Marinate sauce
3 stalks of lemongrass (white part only)
2 tbsp of all-natural fish sauce
2 tbsp of palm sugar
1/4 tsp of ground black pepper
3 cloves of garlic
2 tbsp of olive oil
2 tbsp of lime juice
- Ingredients B: Salad & herbs
1 Japanese/ Persian Cucumber – Julienne cut
1 Radish – Julienne cut
1 Carrot – Julienne cut
1 baby lettuce
1/4 cup of Beansprout
1/4 cup of Thai basil – leaves only
1/4 cup of coriander – leaves only
1/4 cup mint leaves – leaves only
Directions
- Blend all ingredients A in a blender until it turns to a paste and set it aside
- Lay the chicken on the cutting board, cover the top of the chicken with cling wrap, and gently pound the thicker part of the chicken breast using a mallet. This is to make sure the chicken breast has the same thickness so it cooks evenly. (Skip this part if you use a different part of chicken).
- Place the chicken in a container and pour the marinade sauce onto the chicken.
- Toss the chicken with the sauce evenly and give it a little rub.
- Cover, and leave them in the fridge for at least an hour. Ideally, I would keep it overnight so the flavor blends well.
- Once the chicken is ready, heat the oven to 200c.
- Lay an aluminum foil on the baking tray, arrange the chicken breast on the foil, and bake it for 17-25 minutes (depending on the chicken size).
- Meanwhile, prepare the rice noodles. Boil water in a kettle and pour the hot water into a bowl with rice vermicelli and leave for 3 minutes.
- Strain the water from the noodle and run under tap water to remove the starch. Set it aside in a strainer to keep it dry.
- On a serving plate, arrange all ingredients B around the plate, leaving the middle for the rice noodles.
- Add the rice noodles in the middle.
- Once the chicken is cooked, slice them and add them to the plate with the vegetables and rice noodles.
- Garnish with roasted crushed almonds and serve with Vietnamese sauce (check the recipe below)..
Recipe Video
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
