Vietnamese Lemongrass Grilled Chicken Noodle Salad Recipe(Quick + Easy)
Delicious, simple, and healthy lunch or dinner options
Equipment
- Grill or grill pan optional
- Tongs
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)
Instructions
Meat Marinade
- 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
- As mentioned above, this dish is delicious grilled, baked or pan-seared.
Chili Lime Dressing
- 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
- Place the noodles at the bottom of the bowl
- Add lettuce, cilantro, mint, carrots, cucumbers, as desired
- 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
