Vietnamese Noodle Salad with Lemongrass Chicken Recipe

Recipesfull introduces to you: Chicken Salad Recipes. (Vietnamese Noodle Salad with Lemongrass Chicken Recipe). Full of fresh and bold Vietnamese flavors.

Brief

Prep 20 mins

Cook: 10 mins

Additional: 3hrs45 mins

Total: 4hrs15 mins

Servings: 4

Yield: 4 servings

Vietnamese Noodle Salad with Lemongrass Chicken Recipe

Ingredients

4 small skinless

boneless chicken breast halves

3 red chile peppers

stemmed

3 cloves garlic

2 stalks lemongrass

white parts only

finely sliced

4 tablespoons olive oil

2 tablespoons fish sauce

2 teaspoons sesame oil

2 teaspoons white sugar

1 teaspoon flaked sea salt

2 tablespoons white sugar

1 medium lemon

juiced

4 tablespoons water

or more as needed

2 tablespoons fish sauce

1 clove garlic

finely chopped

1 red chile pepper

finely chopped

1 (8 ounce) package vermicelli rice noodles

½ cup baby lettuce

or to taste

½ cup julienned cucumber

or to taste

½ cup finely shredded carrot

or to taste

1 tablespoon finely chopped fresh cilantro

or to taste

1 tablespoon finely chopped fresh mint

or to taste

Charlotte's Tortellini Salad

Salad

Directions

Step 1

Place chicken into a large zip-top freezer bag.

Step 2

Combine red chile peppers garlic lemongrass olive oil fish sauce sesame oil sugar and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours or up to overnight.

Step 3

Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.

Step 4

Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.

Step 5

Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce followed by garlic and chile pepper. Allow flavors to settle 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.

Step 6

Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened about 15 minutes.

Step 7

Place cooked noodles into serving bowls. Top with chicken lettuce cucumber carrot cilantro mint and sauce.

Nutritional Information

Vietnamese Noodle Salad with Lemongrass Chicken Recipe

Servings Per Recipe:4

Calories: 517.4

% Daily Value *

Protein: 21.9g 44%

Carbohydrates: 66.8g 22%

Dietary Fiber: 3.2g 13%

Sugars: 11.7g

Fat: 18.6g 29%

Saturated Fat: 2.9g 15%

Cholesterol: 48.2mg 16%

Vitamin A Iu: 1888.5IU 38%

Niacin Equivalents: 13.1mg 101%

Vitamin B6: 0.7mg 45%

Vitamin C: 87.7mg 146%

Folate: 34.3mcg 9%

Calcium: 64.8mg 7%

Iron: 8mg 44%

Magnesium: 76.9mg 28%

Potassium: 511.5mg 14%

Sodium: 1691.2mg 68%

Thiamin: 0.1mg 14%

Calories From Fat: 167.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.