Lemongrass Chicken Noodle Salad

This noodle is packed with chicken that is marinated in a tasty lemongrass and coconut sauce, paired with slice carrots, cucumbers and onions. It’s a great light meal for summer!

  • Servings
    5
  • Prep Time
    40 Min
  • Cook Time
    15 Min

Cooking Directions

  • Chop off the bottom end of the lemongrass stalk. Peel off a few of the outer leaves (about 2 or 3) to reveal the fleshier part of the lemongrass. Chop off the green, woodier part of the lemongrass. Using a microplane zester/grater, grate lemongrass, starting from the bottom of the stalk.
  • Blend lemongrass, coconut milk, fish sauce, 1 tablespoon olive oil, garlic, and ginger. I like using an immersion blender for this. Set aside.
  • Slice chicken breasts into smaller chunks. I like slicing a breast in half, and then take the thicker half and slicing that into 2 thinner slices. Sprinkle both sides of the chicken chunks with a bit of kosher salt. Place chunks in a sealable plastic bag and pour marinade inside. Shake bag so that the marinade covers all chicken pieces. Refrigerate for at least 30 minutes.
  • While chicken is marinating, prep noodles. Fill a small pot or saucepan with water, about several inches, and bring to boil. Cook noodles for 3 to 4 minutes. Drain water and run under cold water. Pour noodles into a bowl. Add 3 tablespoons of fish sauce, juice of 1 lime, sugar, 1½ teaspoons sugar, ½ teaspoon sesame oil, and a pinch of salt. Stir ingredients together and adjust seasonings to your taste.
  • To cook chicken, drizzle a tablespoon of olive oil on a sauté pan and heat over medium-high heat. Shake excess marinade off chicken chunks before placing in the pan. Cook each side for about 4 minutes, until they're cooked through. Dish onto a plate and let chicken rest for a few minutes before cutting them up. I shredded the chicken, but you can also slice them into ½-inch strips.
  • oss noodles, sliced carrots, cucumbers, red onion, scallions, and chicken together. Serve noodle salad with chopped peanuts, fresh cilantro, and red pepper flakes, if you like.

**Substitutions: For richer tasting chicken, you can use full-fat coconut milk or coconut cream. You can also substitute fish sauce with tamari or soy sauce.

This recipe was created by Healthy Nibbles and Bits.

Ingredients

Chicken Marinade:

  • 2 stalks lemongrass
  • ½ cup (120ml) light coconut milk
  • ½ cup (120ml) light coconut milk
  • 1½ Tbsp. fish sauce
  • 2 Tbsp. olive oil, divided
  • 2 cloves garlic
  • 1 inch piece of ginger, peeled and thinly sliced
  • 1 lb. (450g) chicken breast
  • kosher salt

Salad:

  • 3 pkgs. of House Foods Tofu Shirataki Fettuccine, drained and rinsed
  • 3 small carrots, peeled and cut to matchsticks
  • 1 1/4 cup sliced cucumbers
  • 1/4 cup thinly sliced red onions (about 1/4 of a medium onion)
  • 1 stalk of scallions, sliced
  • 3 Tbsp. fish sauce
  • 1 lime, juiced
  • 1 1/2 tsp. sugar
  • 1/2 tsp. sesame oil
  • pinch of salt

Optional Toppings:

  • chopped roasted peanuts
  • cilantro
  • red pepper flakes

Nutrition

Amount per serving
Calories 287
Calories from Fat
% Daily Value*
Fat 13g
Saturated Fat 3g
Cholesterol 73mg
Sodium 1344mg
Carbohydrates 12g
Fiber 3g
Sugar 6g
Protein 29g
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