I like quick. I like easy. But I also like delicious. And this lemongrass chicken noodle salad ticks all the boxes. Yes, it’s a salad… but it is FAR from sad.
1 x bottle Vietnamese Style Lemongrass & Garlic Marinade (or try my homemade lemongrass marinade recipe)
600g (1 lb 5 oz) chicken thigh fillets, excess fat trimmed
150g (5 oz) dried rice vermicelli noodles
8 cherry tomatoes, halved
1 cucumber, finely sliced
1 small red onion, thinly sliced
1/3 cup fresh mint leaves
finely sliced long red chilli, to serve (optional)
lime wedges, to serve (optional)
- Pour 1/2 cup of Vietnamese Style Lemongrass & Garlic into a shallow bowl. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours to marinate.
- Place the noodles in a heatproof bowl. Cover with boiling water, then set aside for 20 minutes to soak. Drain and rinse under cold water to stop them cooking further.
- Heat a barbecue or chargrill to high. Cook the marinated chicken pieces for 10 minutes each side or until charred and cooked through. Set aside to cool to room temperature. Thickly slice.
- Transfer cooled, drained noodles to a serving plate. Scatter over the tomato, cucumber, onion and mint. Place sliced chicken on top of noodles. Drizzle some of the remaining Vietnamese Lemongrass & Garlic marinade over the top. Scatter with sliced chilli, if using. Serve with lime wedges for squeezing over, if using.
