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Crispy Chicken & Noodle Salad

You’re not going to believe the crunch on this chicken… and all without deep frying! Served on top of a fresh and vibrant salad, this is the weeknight dinner of champions. Keep your chicken nice and dry before you start with the seasoning – moisture is the enemy of crispiness!

WATCH THIS RECIPE

Crispy Chicken & Noodle Salad

PREP TIME
5 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients

180g (6 oz) dried rice vermicelli noodles

2 tsp vegetable oil

4 skin-on chicken thigh fillets

½ tsp ground turmeric

¼ tsp ground black pepper

½ small wombok (Napa cabbage), cut into bite-sized pieces

1 small cucumber, sliced

½ cup mint leaves

3 tbsp roasted peanuts, finely chopped

 

Thai-style dressing:

3 garlic cloves

4 bird’s eye chillies

1 tbsp finely shaved palm sugar

3 tbsp fish sauce

3 tbsp lime juice

Steps
  • Step 1

    To make the Thai-style dressing, use a mortar and pestle to pound the garlic and chillies to a rough paste. Then add the palm sugar, fish sauce and lime juice. Stir until the sugar dissolves.

  • Step 2

    Soak the rice vermicelli noodles in hot water for 2 minutes until tender. Drain and rinse under water until cool. Use scissors to roughly cut noodles into more manageable lengths. Set aside for later.

  • Step 3

    Toss the cabbage and cucumber with a pinch of salt and use your hands to mix and massage the salt into the vegetables. Allow to rest for 5 minutes. Then squeeze them dry and add them to the cooked noodles.

  • Step 4

    For the chicken, pat chicken pieces dry with paper towel. Season with salt and add the turmeric and pepper. Mix well. Heat a non-stick pan over medium-high heat. When the pan is hot, add 2 teaspoons of oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2-3 minutes or until cooked through. Drain on paper towel and then slice.

  • Step 5

    Just before serving, toss the noodles and vegetables with the dressing and mint. Divide among serving bowls and top with the crispy chicken and sprinkle with the peanuts.

  • Notes
    Notes:

    – After mid week meal inspo? Check out our collection of chicken thigh recipes!

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

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Cooking for taste

November 29, 2023

Love the recipes so inviting to cook and enjoy

Avatar for Eileen
Eileen

The Absolute BEST Crispy Chicken and Noodle Salad EVER!!!

April 7, 2023

Made this in no time at all. Straight to the point and easy to understand. I loved this one soo much and my family did as well! The chicken was crispy on the outside and juicy on the inside. I made a few modifications since I didnt have some items on hand like adding raddishes, fresh greens, and cilantro from my garden. The love things super limey so I added double the lime and it came out AMAZING! Thank you Marion for your awesome recipes! You mam are one talented Chef!!!

Avatar for Tina C
Tina C

Delicious summer meal

February 7, 2023

This is one of my favourite go-to summer dishes. Super simple and delicious. If I’m low on time, or can’t get skin on fillets, I just keep it simple and cut the chicken into stir fry sized pieces and cook it like that.

Avatar for Ashley
Ashley

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