Vietnamese chicken rice noodle salad

Vietnamese chicken rice noodle salad

This healthy and delicious rice noodle bowl is topped with juicy Kikkoman soy sauce and honey glazed chicken, crisp vegetables and a spicy dressing apple, lime, soy and chilli dressing. It would make a great packed lunch!

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  • Serves4
  • Preparation Time20 mins
  • Additional Timeplus soaking
  • Cooking Time10 mins


  • 300 g rice noodles
  • 1 romaine lettuce, roughly chopped
  • 1 cucumber, cut into strips
  • 2 carrots, peeled and cut into strips
  • 100 g peanuts, roasted and roughly chopped
  • 1 clove garlic, finely chopped
  • 200 g chicken breast
  • 4 tbsp Kikkoman Soy Sauce
  • 2 tsp honey
  • 2 tbsp rapeseed oil
  • 100 ml apple juice
  • 1 lime (juice and zest)
  • 1 chilli pepper, finely chopped
  • ½ bunch of coriander, leaves only


1. Soak rice noodles in a bowl of cold water for about 6 minutes, then pour hot water over them.

2. Cut the chicken breast into cubes and fry in a pan with rapeseed oil until cooked. Glaze with 2 tbsp Kikkoman soy sauce and 1 tsp honey. Add the garlic and cook for a couple more minutes.

3. In a bowl, season the apple juice, lime zest and juice, 1 teaspoon honey, 2 tablespoons soy sauce and chilli to taste.

4. Divide the rice noodles between the bowls. Serve with lettuce, vegetables, peanuts and diced chicken. Pour the dressing over the salad. Garnish with coriander

Want more salad ideas? Check out our other easy salad recipes.

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