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!
Soak rice noodles in a bowl of cold water for about 6 minutes, then pour hot water over them.
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.
In a bowl, season the apple juice, lime zest and juice, 1 teaspoon honey, 2 tablespoons soy sauce and chilli to taste.
Divide the rice noodles between the bowls. Serve with lettuce, vegetables, peanuts and diced chicken. Pour the dressing over the salad. Garnish with coriander
Recipe as PDF
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