Grilled Chicken Rice Vermicelli Salad
This is the perfect salad for a hot summer night. The flavours are light, fresh, and the chicken provides the perfect umami flavours to tie everything together. A quick and easy option for a mid-week dinner.
Ingredients 17
Chicken Marinade
4 chicken thighs, boneless, skinless
2 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp mirin
2 tsp sake
2 spring onions, chopped
Noodle Dressing
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tsp caster sugar
1 chilli, diced, to your taste
Salad Ingredients
1 cucumber, diced
1 carrot, grated
10 lettuce leaves, chopped
1⁄2 cup mint leaves, chopped
1⁄2 cup chopped parsley
pickled onion, sliced
250 g rice vermicelli noodles
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Method 6
Marinate your using the ingredients and let it marinate for at least 20 minutes before cooking on a grill or pan fry.
Prepare your vegetables for the salad.
Cook your per the instructions on the packet, rinse with cold water to prevent sticking.
Make your noodle dressing.
Add your into a bowl, add the vegetables, grilled and pour over the noodle dressing.
Top your dish with and fresh herbs.
Mammabao's tips
Vermicelli noodles - I like the Wai Wai brand noodles. Soak in boiling water for 2 minutes.
Helpful tips
What's the best way to grill the chicken thighs for this salad?
What can I do if I don't have sake at home for the marinade?
How do you prevent the vermicelli noodles from sticking together?
Can I prepare any components of this salad ahead of time?
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Notes
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