Curried Chicken Vietnamese Noodle Salad. Noodle Bowl Salads are something we frequently order, but they're easy to make at home, too!
Originally Posted July 20, 2009. Updated 2/4/2021
As I'm updating much of this site, I've come across some... fun... things. Remember my recent update of the Cilantro Chicken recipe? Yikes on that original photo!
In this case, this recipe was a recipe, and the following:
That's it. No exaggeration - there wasn't even a single photo. We've made this meal many, many times over the past 11 years, but apparently didn't bother to photograph it even once!
Additionally, I have no idea why the recipe was scaled the way it was. I always make this for two - as described below - but for some reason, it called for 6 chicken breasts (!!!!), twice the noodles, etc, and said "Serves 4+". DEFINITELY needing that "+" there, yikes.
So, I made this again yesterday, specifically to photograph it. I've adjusted the ingredient amounts, so now it makes 2 servings - it's easy to double this, or more.
Curried Chicken Vietnamese Noodle Salad
While I tend to keep the ingredients the same for the curry chicken, I tend to look at everything else as being flexible.
A handful of this, some of that. In the mood for fresh mint? Add some extra.
Do I have some watermelon radish on hand? Yeah, I'll throw a few thin slices of that on there. It's all good.
Maybe it's just me, but I love it overloaded with all that salty, fishy goodness.
It's how I first learned to eat it at a little hole-in-the-wall Winnipeg restaurant back in ... 1998? ish? ... and it's how I love it to this day!
Enjoy!
Gluten-Free Cookbooks!
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right through Amazon, or through any major bookseller.
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Curried Chicken Vietnamese Rice Noodle Salad.
Ingredients
- 1 package Rice Vermicelli ~7 oz
- ⅓ cup Fresh Cilantro
- ⅓ cup Fresh Mint Leaves
- ¼ Cucumber
- ½ Small Carrot
- 2 Handfuls Bean Sprouts
- 2 Small Boneless Skinless Chicken Breasts
- 1 tablespoon Olive Oil
- ½ cup Coconut Milk Canned type
- 1 tablespoon Curry Powder
- ½ teaspoon Crushed Chilis
- 1 cup Chopped Lettuce
- ¼ cup chopped peanuts
Instructions
- Put noodles into big pot of boiling water. Cover, turn heat off, and let it sit for 10 minutes.
- Chop cilantro and mint together, set aside.
- Peel and seed cucumbers, cut into match sticks and set aside.
- Peel carrot, then use vegetable peeler to ribbon the rest of the carrot. Set aside.
- Rinse bean sprouts with cold water, allow to drain well. Set aside.
- Chop chicken breasts into small chunks.
- Measure oil into large frying pan, add chicken, and brown on all sides.
- Add coconut milk, curry powder, and crushed chilis. Stir well, cover, and let it simmer for 10 minutes or until chicken is cooked through and sauce is quite thick. Remove from heat.
- As the chicken is simmering:
- Once noodles have been sitting for about 10 minutes, drain and rinse with cold water. Divide between 2 large bowls.
- Divide lettuce between bowls. Place a mound of bean sprouts off to one side of the lettuce on each plate.
- Divide cilanto/mint mixture, cucumber, and carrot among servings, and arrange in sections on top of each.
- Add cooked chicken to each bowl, sprinkle chopped peanuts over each serving, and serve with fish sauce.
Nutrition
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