Valerie Rowe
@varowe
Vietnamese Lemongrass Chicken Noodle Salad
A refreshing Vietnamese noodle salad featuring marinated lemongrass chicken, fresh vegetables, and a zesty sauce. Perfect for a light lunch or dinner, this dish is packed with flavor and vibrant colors.
Details
- Cuisine:vietnamese
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:9
Recipe Information
- Prep time25 min.
- Cook time10 min.
- Total time35 min.
- Servings4
Ingredients
- 4 small
- 3
- 3
- 2 stalks
- 4 tablespoons
- 2 tablespoons
- 2 teaspoons
- 2 teaspoons
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Vietnamese Lemongrass Chicken Noodle Salad.
Step 1
Place the chicken breasts in a large zip-top freezer bag.
Step 2
In a food processor, combine the red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt. Blend until finely chopped and well mixed.
Step 3
Pour the marinade into the freezer bag, ensuring the chicken is thoroughly coated. Marinate in the refrigerator for at least 3 hours, or overnight for best results.
Step 4
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
Step 5
Heat a large cast iron or nonstick pan over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 7 to 10 minutes. Transfer the chicken to a cutting board and slice it into thick pieces.
Step 6
In a medium bowl, combine sugar and lemon juice, stirring until dissolved. Add water and fish sauce, then mix in minced garlic and chopped chile pepper. Let the flavors meld for 5 to 10 minutes, adjusting seasoning with more lemon juice or sugar as needed.
Step 7
Meanwhile, place the noodles in a large bowl and cover them with hot water. Let them soak until softened, about 15 minutes.
Step 8
Drain the noodles and place them in serving bowls. Top with sliced chicken, lettuce, cucumber, carrot, cilantro, mint, and drizzle with the prepared sauce.