Vietnamese Inspired Rice Noodle Salad

5 star Avg. rating 5 from 7 votes.

Recipe Information

Recipe Created By: Cheryl Nakao


2 boneless, skinless chicken breasts
3 limes (juiced) + 1 lime worth of zest
2 Tbsp ume plum vinegar
1/2 cup + 2 Tbsp canola oil
1 Tbsp chili garlic sauce
2 Tbsp fresh ginger
1/4 cup Thai basil leaves, fresh
1/4 cup mint leaves, fresh
1/2 cup cilantro, fresh
2-3 Tbsp honey
1 cucumber, peeled, seed, and sliced
1 cup red bell pepper, chopped
2 cups carrot, matchsticked
1 lb pkg Asian rice noodles
few sprigs of Thai basil or mint for garnish


Combine the lime juice, ume plum vinegar, oil, chili garlic sauce, ginger, Thai basil, mint, cilantro and honey in a food processor or blender. Process/blend until smooth. Makes 8 oz.

Marinate the chicken breasts in half the dressing for 1-3 hours. Grill or broil as desired. Slice or chop and set aside.

Cook rice noodles according to package directions. Drain, rinse with cold water. This should yield about 4 cups cooked noodles.

In a large bowl, combine the veggies, cooled rice noodles, and sliced chicken. Toss with as much of the remaining dressing as desired. Add salt to taste. Serve at room temperature or chilled


Iron Chef KFA Battle Spring Brunch April 2007 Dairy, Egg and WheatFree.

Challenger’s statement:

This salad takes inspiration from many trips to my kids’ favorite Vietnamese noodle restaurant. With herbs, fresh veggies and marinated chicken breasts, it’s a filling main course salad that is a little different.


Ume plum vinegar can be replaced with 2 Tbsp lemon juice + 2 tsp salt.

This recipe for Fresh Chili Garlic Sauce can be used.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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