Vietnamese Noodle Salad

Ching-He Huang tosses together a stylish, healthy and fresh-tasting lemony salad
By Ching-He Huang
Vietnamese Noodle Salad
  • Rating:
  • Serves: 4
  • Cook Time: 6 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 200 g mung bean noodles
  • 1 small chilli, seeds removed and shredded
  • 75 g cashew nuts, toasted
  • 75 g bean sprouts, blanched
  • 2 tbsp groundnut oil
  • 2 chicken breasts

For the dressing

  • 2 tbsp sesame oil
  • 4 tbsp mirin
  • 2 tbsp lemongrass, chopped
  • 2 tbsp fish sauce
  • 1 piece ginger, (3cm)finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp mint leaves, shredded
  • 1 red onions, finely diced
  • 4 tbsp fresh lime juice
  • 3 red chillies, seeds removed and chopped


1. Bring a large pan of water to the boil, and add the noodles. Cook for about three minutes, until tender, then drain the noodles in a colander and rinse with cold running water. Leave to cool before tossing with the chillies, cashew nuts and blanched beansprouts.

2. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken until golden brown - this should take about 2-3 minutes. Remove from the pan and set aside to cool.

3. For the dressing: whisk all the ingredients together and taste for seasoning. Drizzle about half the dressing over the noodles and stir well to mix everything together.

3. Place the cooled chicken pieces on top of the noodles, and spoon over the remaining dressing. Garnish with extra mint sprigs before serving.

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