Zesty & Easy: The Chicken and Vermicelli Noodle Salad You’ll Crave All Summer

Looking for the perfect blend of crunch, spice, and refreshment? Look no further than this Chicken and Vermicelli Noodle Salad—a dish that screams summer, yet satisfies like comfort food.

Quick to prepare and loaded with texture, it’s ideal for warm days, light dinners, or even meal prep for the week. But what really makes this dish shine is its flexibility—you can swap out chicken for tofu, turkey, or even pork without losing that signature zing.

Why This Salad Hits All the Right Notes:

• Bright herbs and bold dressing give it a vibrant Southeast Asian flair

• Crunchy veggies and toasted cashews add texture

• Rice noodles stay springy (thanks to a no-boil trick)

• Dressing packs serious flavor with lime, ginger, and fish sauce

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What You’ll Need:

• 160g rice vermicelli noodles

• 500g chicken mince (or tofu/turkey)

• 200g red cabbage, shredded

• 100g snow peas, thinly sliced

• 1 cucumber & 1 carrot, julienned

• 3 green shallots, sliced

• 45g toasted cashew nuts

• Fresh coriander and mint leaves

• Red bird’s-eye chillies (for heat)

Dressing Magic:

A blend of lime juice, fish sauce, soy sauce, garlic, ginger, chillies, coriander, and sugar makes this a punchy and addictive dressing. It’s sweet, sour, salty, and spicy—all at once.

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How to Make It:

1. Soak the noodles in boiling water for 2 minutes. Drain.

2. Poach the chicken mince gently in water until cooked, then cool.

3. Toss everything together—the noodles, veg, herbs, and chicken.

4. Mix the dressing and pour it over just before serving.

It’s light, clean, and vibrant—everything you want in a summer salad. And with endless room for personalization, this is a go-to dish you'll make on repeat.

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💬 Would you try this recipe at home or tweak it with your own twist? Share your thoughts in the comments below!
📸 Tried it? Show us your plate!

~BILLY JAYDEN LOUIS
Tags: Summer Salad, Chicken Recipes, Asian Cuisine, Quick Meals, Healthy Eating