This vibrant Asian-inspired vermicelli noodle salad, featuring grilled chicken and a tangy sesame dressing, offers a delightful mix of fresh tastes, lively hues, and delightful textures while being light and healthful.
I’ve previously shared my admiration for hearty salads, especially within Asian cuisine, making it one of my ultimate favorites. That’s why I’ve amassed a collection of Asian noodle salad recipes in my repertoire. From the Asian ramen noodle salad to the simple yet vibrant Vietnamese noodle salad, and even the Vietnamese curry chicken and rice noodle salad bowl, these recipes frequently beckon me. Now, my newest fixation: an Asian-fusion vermicelli noodle salad drawing influences from Chinese, Thai, and Vietnamese cuisines. Bursting with fragrant herbs, crunchy vegetables, vermicelli noodles, and peanuts, it’s a rejuvenating dish brimming with lively textures and flavors akin to Vietnamese Bun noodle salad.
These noodle salad bowls start with a base of fresh greens, layered with vermicelli noodles, a sesame vinaigrette, shallots, red bell pepper, cucumber, and a touch of fresh mango for a delightful sweetness. Atop this colorful medley rests thinly sliced grilled chicken, swiftly marinated in a store-bought black pepper sauce that infuses rich umami flavors. To finish, I garnish with fresh cilantro, basil, and peanuts. Does the mere description tempt your taste buds? Let’s dive into the details.
Ingredients for Grilled Chicken and Vermicelli Noodle Salad:
– Boneless, skinless chicken breasts
– Black pepper sauce: A savory store-bought Chinese sauce combining black peppers, soy sauce, and oyster sauce, usually found in the International aisle of most grocery stores
– Vermicelli noodles
– Mango
– Seedless cucumber
– Red bell pepper
– Shallot
– Cilantro
– Basil (Thai basil is preferred, but Italian basil works well)
– Peanuts
– Lettuce greens (Mixed greens are ideal, though chopped romaine, kale, or cabbage are suitable substitutes)
Dressing Ingredients:
– Canola oil
– Rice wine vinegar
– Sesame oil
– Sugar
– Red pepper flakes (for a touch of heat; Asian hot sauces like Sriracha or Sambal Olek also work)
– Kosher salt
– Freshly ground black pepper
Steps to Prepare Grilled Chicken and Vermicelli Noodle Salad:
1. Marinate the chicken: Evenly coat the chicken breasts with black pepper sauce and set aside to marinate.
2. Cook the noodles: Place vermicelli noodles in a large bowl and cover them with boiling water. Allow them to soften for about 5 minutes. Drain the noodles, toss gently with tongs to prevent clumping, and set them aside to cool.
(Note: the following steps in the original text were not provided. If you need further guidance on the complete recipe, please let me know.)
Cook the Chicken on the Grill:
Heat an indoor or outdoor grill to medium-high heat and lightly oil the grate. Grill the chicken breasts for approximately 8-10 minutes per side or until they are thoroughly cooked, showing no signs of pinkness and with clear juices. Remove the chicken from the grill and cover it with foil to let the juices settle.
Prepare the Salad Ingredients:
Dice your vegetables, herbs, and mango, and set them aside for assembling the salad.
Prepare the Sesame Dressing:
In a small bowl, whisk together the rice wine vinegar, canola oil, sesame oil, red pepper flakes, and sugar. Season the dressing with kosher salt and freshly ground pepper. Combine the dressing with the vermicelli noodles.
Note: Doubling the dressing recipe is a great idea for extra servings. Storing additional dressing in the refrigerator allows for easy use in salads or stir-fries throughout the week.
Assemble the Bowls:
Divide the lettuce among two plates or bowls. Arrange the mango, cucumber, shallots, and red bell pepper on top of the lettuce. Distribute half of the dressed noodles onto each plate. Thinly slice the chicken and place it over the noodles. Finish by garnishing with peanuts, basil, and cilantro leaves before serving.
Different Ways to Enjoy Grilled Chicken and Vermicelli Noodle Salad:
1. Increase the recipe quantity and present it on a large platter for a family-style serving.
2. For a potluck-style presentation, dice the chicken and chop the vegetables and mango into smaller pieces. Combine everything in a sizable serving bowl.
3. Experiment by substituting the grilled chicken with salmon, shrimp, or tofu for diverse flavors.
4. Enhance the dish by serving it with lime wedges on the side.
5. Incorporate chopped green onions for an extra layer of flavor and freshness.
Salad of Vermicelli Noodles with Grilled Chicken
This vibrant Asian-infused vermicelli noodle salad, featuring grilled chicken and a tangy sesame dressing, offers a delightful mix of fresh tastes, vivid colors, and delightful textures while being light and healthful.
Type: Salad
Cuisine: Thai
Keyword: Chicken Salad
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Calories: 841 kcal
Ingredients:
– 2 boneless, skinless chicken breasts
– ¼ cup black pepper sauce
– 4 ounces vermicelli noodles
– ½ mango, peeled and sliced
– ½ seedless cucumber, thinly sliced
– ½ red bell pepper, thinly sliced
– ½ shallot, peeled and thinly sliced
– ¼ cup cilantro leaves
– ¼ cup peanuts
– 4 cups lettuce greens
– ¼ cup canola oil
– 2 tablespoons rice wine vinegar
– 1 teaspoon sesame oil
– 1 teaspoon sugar
– ⅛ teaspoon red pepper flakes
– Kosher salt
– Freshly ground black pepper
Instructions:
1. Evenly coat the chicken breasts with black pepper sauce and set them aside.
2. Place the vermicelli noodles in a large bowl and cover them with boiling water. Soak until softened, approximately 5 minutes, then drain and let them cool.
3. Preheat an indoor or outdoor grill to medium-high heat and lightly oil the grate. Grill the chicken breasts for 8-10 minutes on each side or until fully cooked. Remove from the grill and cover with foil to rest.
4. In a small bowl, whisk together rice wine vinegar, canola oil, sesame oil, red pepper flakes, and sugar. Season with kosher salt and freshly ground black pepper. Mix the dressing with the vermicelli noodles.
5. Divide the lettuce between two plates or bowls. Top with mango, cucumber, shallots, and red bell pepper. Add half of the dressed noodles to each plate. Thinly slice the grilled chicken and place it over the noodles. Garnish with peanuts, basil, and cilantro leaves before serving.
Notes:
– Consider doubling the dressing recipe to have extra for future use, either stored in the fridge for salads or to enhance stir-fries throughout the week.
Nutrition
Calories: 841kcal | Carbohydrates: 79g | Protein: 39g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 378mg | Potassium: 1783mg | Fiber: 11g | Sugar: 16g | Vitamin A: 36815IU | Vitamin C: 105mg | Calcium: 230mg | Iron: 6mg
