Shredded Chicken Noodle Salad
A light bowl of shredded chicken noodles for a busy day: pan-seared chicken infused with lemongrass, shredded into bite-sized pieces, mixed with cool noodles, cucumber, carrot, fresh herbs, and a sweet and sour fish sauce. I often make it this way because it doesn't take long to prepare, and it feels refreshing after eating.
Author
bep_lan
Instructions
Marinate the chicken with minced lemongrass, minced garlic, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of cooking oil. Let the chicken rest for about 10 minutes while preparing the vegetables.
💡 Tip: If you have time, marinating for 20 minutes will enhance the flavor; on busy days, 10 minutes is still fine.
About 10 min
Cook the noodles according to the package instructions, rinse quickly under cold water, and drain. Cut the cucumber into sticks, julienne the carrot, wash the lettuce and herbs, and let them drain.
💡 Tip: The noodles need to be drained before assembling the bowl, so the dipping sauce doesn't dilute.
About 10 min
Prepare the dipping sauce with the remaining fish sauce, lime juice, sugar, warm water, and sliced chili if using. Stir until the sugar dissolves, and taste to adjust: salty, sour, and sweet should be balanced.
💡 Tip: If your fish sauce is strong, add warm water gradually before adding sugar.
About 5 min
Heat a pan, add the remaining oil, and pan-sear the chicken over medium heat until both sides are golden brown and fully cooked. Let the chicken rest for 3 minutes, then shred or slice into bite-sized pieces.
💡 Tip: Don't shred the chicken immediately after removing it from the pan; letting it rest a bit will help retain moisture.
About 8 min
Divide the noodles into two bowls, layer with lettuce, cucumber, carrot, herbs, and chicken on top. Sprinkle with peanuts, drizzle with dipping sauce a little at a time, and mix gently when eating.
💡 Tip: Serve with pickled vegetables or a few slices of lime for a fresher noodle bowl.
About 2 min
