epicurious3.6
Lemongrass Chicken Noodle Salad of Dreams
This lemongrass chicken rice noodle salad is refreshing and light, but bursting with punchy flavors of lemongrass and fish sauce.
👥 2 Servings👤 Lara Lee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
- ●cutting board
📝 Preparation Steps
1
Put the chicken tenderloins in a large bowl. Add 1 tablespoon of the dressing and the fish sauce. Massage them into the chicken and set aside. Reserve the remaining dressing for the salad.
2
Boil a kettle and soak the vermicelli noodles following the package instructions. Drain and run under cold water.
3
Heat a large frying pan on a medium-high heat. Add 1 tablespoon oil to the pan and cook the chicken for ⏱️ 4 minutes on one side. Reduce the heat to medium and cook for ⏱️ 4 minutes on the other side, or until golden and cooked through. Transfer to a cutting board and leave to rest for ⏱️ 5 minutes, then cut into thin slices on an angle and set aside.
4
Put the vermicelli noodles in 2 serving bowls. Neatly arrange the slices of chicken, chile, herbs, lettuce, carrot, cucumber and bean sprouts next to each other. Serve with the dressing in a small bowl on the side, to drizzle over.
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