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Vietnamese Lemongrass Grilled Chicken Noodle Salad Recipe(Quick + Easy)

Delicious, simple, and healthy lunch or dinner options
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Meat Marinade
  • 4 chicken thighs boneless
  • 3 tbsp oyster sauce
  • 1/4 c fish sauce this may sound like a lot but there salt is not used in this recipe and the fish sauce will give it flavor
  • 1/4 c lemongrass (grated or chopped) fresh lemongrass is preferred but I like to keep the frozen stuff in my freezer
  • 1/4 c light brown sugar
  • 2 tbsp granulated sugar
  • 1 shallot chopped
Chili Lime Dressing
  • 1 tbsp Sambel Olek
  • 1.5 tbsp granulated sugar
  • 2 cubes ice or 1 tbsp cold water
  • 1 garlic clove crushed
  • 1 tbsp fish sauce
Salad Bowl
  • 4 c vermicelli noodles (cooked, follow instructions on package)
  • 4 c romaine lettuce (shredded)
  • 1 English cucumber julienned
  • 1 carrot julienned
  • 1/2 c cilantro (chopped)
  • 1/2 c mint (chopped)
  • crushed peanut (optional, for garnish)

Equipment

  • Grill or grill pan optional
  • Tongs

Method
 

Meat Marinade
  1. Add all ingredients in ziplock bag, place meat in bag and be sure the marinade is evenly distributed. I recommend marinading from 2-24 hours. The longer you allow it to marinade the better. You can also freeze at this point.
Cooking
  1. As mentioned above, this dish is delicious grilled, baked or pan-seared.
Chili Lime Dressing
  1. Again, all ingredients in a bowl and mix. TIP: the dressing is delicious served cold and if it is ever too strong, I will dilute it with a tbsp of cold water or 2 ice cubes.
Assemble the Salad Bowl
  1. Place the noodles at the bottom of the bowl
  2. Add lettuce, cilantro, mint, carrots, cucumbers, as desired
  3. Add the sliced meat and garnish with chopped peanuts (I left off the peanuts this time but it adds an extra element to the dish)

Notes