Quick Viet-Style Chicken & Rice Noodle Salad
with Cherry Tomatoes, Mint & Sriracha
- Gluten
- Sesame
- Soy
- Wheat
- Fish
- Eggs
- Peanuts
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
With the perfect balance of sweet, savoury, salty and tangy, this chicken-topped salad is brimming with all the Vietnamese-inspired flavours we love. Don’t forget to sprinkle it all with peanuts and drizzle with sriracha!
Ingredients
1
Rice Noodles
1
Cucumber
1
Snacking Tomatoes
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Mixed Salad Leaves
1 packet
Mint
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1
Chicken Breast Strips
1 packet
Sriracha
(May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to
separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil.
• Meanwhile, slice cucumber into half-moons.
• Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips and sweet soy seasoning, tossing, in
batches until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• In a large bowl, combine sesame dressing, fish sauce & rice vinegar mix and
a drizzle of olive oil. Add cooked noodles, mixed salad leaves, cucumber and
tomatoes. Toss to coat and season to taste with salt and pepper.
• Divide Viet-style rice noodle salad between bowls.
• SPICY! Use less sriracha if you’re sensitive to heat! Top with chicken, sprinkle over
crushed peanuts and tear over mint leaves. Drizzle over sriracha to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: One reviewer found the overall dish bland, noting the chicken strips cooked unevenly due to varying shapes and thicknesses.
- Suggestions: Ensuring chicken strips are cut to a uniform thickness before cooking will help them brown more evenly in the frying pan.
