This Asian chicken noodle salad is full of fresh, Vietnamese-inspired flavours and is surprisingly easy to make. It works well for a quick weeknight dinner, for packing lunches, or for making ahead when you need a hassle-free meal.
If you enjoy bright, aromatic Asian dishes, this chicken noodle salad is a must-try. The combination of lime, ginger, garlic and toasted sesame oil gives the dish a lively, balanced dressing while tender chicken and crisp vegetables add texture and substance.
If you prefer rice instead of noodles but like the same flavour profile, try a similar Vietnamese-style chicken rice salad — the taste is very close but swaps noodles for rice.
Ingredient notes for Asian chicken noodle salad
To prepare this salad you will need the following key ingredients and a few simple substitutions if needed:
- Noodles – Thin vermicelli rice noodles are ideal, but any noodle you have on hand will work. Use fresh noodles or cook dried noodles according to package directions. Toss cooked dried noodles with a little oil so they don’t stick.
- Chicken – Boneless chicken breast is used here, sliced into strips, but chicken thighs can be used if you prefer a juicier result.
- Aromatics – Fresh ginger, garlic and chilli add the most flavour. They’re stir-fried with the chicken to infuse it with aroma, but you can use paste in a pinch.
- Lime juice – Fresh lime juice brightens the dressing; bottled juice can substitute if necessary.
- Honey – Adds gentle sweetness; any honey works. A ginger-infused honey adds a nice extra note.
- Soy sauce – Light soy is used here for seasoning.
- Fish sauce – Adds umami; omit it if you don’t have any and adjust soy and lime to taste.
- Toasted sesame oil – A little gives a distinct nutty aroma; reduce if you prefer a subtler sesame flavour.
- Vegetables – Cabbage and carrot provide crunch. You can add or swap in other salad vegetables as desired.
- Coriander (cilantro) – Fresh leaves for garnish and flavour.
- Nuts – Peanuts or cashews add crunch; toast them briefly in a dry pan for extra flavour. They are optional but recommended.
How to make Asian chicken noodle salad
The method is straightforward and quick. First, stir-fry the ginger, garlic and chilli in a little oil until they begin to crisp and turn golden. Add the sliced chicken and stir-fry until cooked through, then set the chicken aside.
Whisk together the dressing: lime juice, honey, soy sauce, fish sauce and toasted sesame oil. Prepare the noodles and vegetables (shredded cabbage, grated carrot and chopped coriander).
Toss the noodles and vegetables in a large bowl with the dressing, then fold in the cooked chicken. Serve with extra coriander, toasted nuts and lime wedges for squeezing over the top.
Can you adapt this Asian chicken noodle salad?
Absolutely. The recipe is flexible—swap vegetables to suit what you have, adjust the soy, fish sauce, sesame oil and lime to taste, and replace honey with a teaspoon or two of sugar if needed. Taste the dressing as you go and fine-tune the balance of sweet, salty and sour.
If you prefer a stronger citrus note, add more lime juice and a little lime zest. If you’re not keen on sesame oil, use less or omit it altogether.
Can you make it with leftover roast chicken?
Yes. If using leftover cooked chicken, add the crushed garlic, grated ginger and sliced chilli to the dressing instead of frying them with raw chicken. Mix the dressing with the aromatics, then toss with the noodles, vegetables and shredded roast chicken.
Can you make it in advance?
Yes. This salad keeps very well when made ahead and is ideal for meal prep or when people eat at different times. Dress it close to serving if you want the vegetables and noodles to stay especially crisp.
Storing the leftovers
Store any leftovers in an airtight container in the fridge for up to three days. If possible, keep dressing and crunchy toppings (nuts, fresh herbs) separate until you’re ready to serve to preserve texture.
Recipe
Ingredients
- 400 g rice noodles (or any noodles you prefer)
- 300 g chicken breast, sliced into strips
- 15 g root ginger, cut into thin batons
- 2 garlic cloves, sliced thinly
- 1–2 chilli peppers, cut into thin strips
For the dressing
- Juice of 1 lime
- 1 teaspoon honey
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce (optional)
- 1 tablespoon toasted sesame oil
For the salad
- 200 g cabbage, sliced thinly
- 60 g carrot, grated
- 15 g coriander leaves (cilantro), chopped
- 30 g peanuts or cashews (optional), toasted
Instructions
- Heat a little oil in a wok and fry the ginger, garlic and chilli for a couple of minutes until they begin to crisp. Add the chicken and stir-fry until cooked through, then set aside.
- Make the dressing by whisking together the lime juice, honey, soy sauce, fish sauce (if using) and toasted sesame oil.
- In a large bowl combine the cooked noodles, cabbage, grated carrot and chopped coriander. Pour over the dressing and toss to coat.
- Add the cooked chicken and mix again to combine everything evenly.
- If using nuts, toast them in a dry frying pan until they start to brown, then sprinkle over the salad. Serve with extra coriander and lime wedges.
Notes
Nutritional information is approximate and intended as a guideline only.
Keep in touch
If you make this Vietnamese-inspired chicken noodle salad I’d love to hear how it turns out—feedback and variations are always welcome.