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Asian Chicken and Rice Noodle Salad

Cook time: includes time to boil chicken.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main or Side Dish
Cuisine: Asian
Keyword: rice noodle salad, rice noodles
Servings: 4
Author: Hip Foodie Mom; adapted from Food & Wine

Ingredients

  • 8 ounces rice noodles
  • 1 1/2 tablespoons fresh ginger coarsely chopped
  • 1 to 2 large scallions cut into 2-inch pieces
  • 1 clove garlic smashed
  • 3 tablespoons Asian fish sauce
  • 1 tablespoon soy sauce or coconut aminos
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons sugar
  • 2 cups rotisserie or boiled chicken shredded
  • 2 carrots coarsely shredded or julienned
  • 1 large cucumber thinly sliced or julienned
  • 1/3 cup fresh cilantro torn or chopped
  • 1/3 cup mint leaves torn or chopped
  • 1/4 cup roasted unsalted peanuts coarsely chopped (optional)
  • Lime wedges for serving optional

Instructions

  • In a large saucepan of boiling water, cook the rice noodles until they are al dente, about 5 to 7 minutes; see package instructions. Some rice noodles only need 4 minutes to cook. Read your package instructions. Drain and rinse them under running water until cold. Set aside.
  • In a blender or food processor, combine the coarsely chopped ginger with scallions and smashed garlic and pulse until chopped. Add the fish sauce, soy sauce, lime juice and sugar and process until smooth. Taste and adjust any ingredients as needed.
  • Transfer the rice noodles to a large mixing bowl. Add the shredded chicken, carrots, cucumber, cilantro and mint and toss together. Add the dressing over the top and toss together until evenly coated. Sprinkle the rice noodles with peanuts and serve with lime wedges if desired. Enjoy!