This cold Asian noodle salad is light, refreshing, and packed with bold, umami flavors. Shredded chicken, fresh herbs, and a zesty lime dressing are tossed together for a well-balanced meal that hits all the right notes. It's the perfect make-ahead friendly lunch for busy weekdays!
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This cold noodle salad recipe is made with fresh ingredients and served chilled, perfect for summer potlucks and picnics.
It's easy to prep ahead and actually gets better after a day in the fridge. Round it out with your favorite Asian-inspired side dishes like spring rolls, grilled lemongrass pork, or gyoza with sauce.
📖Why My Recipe Works
I first tried a similar recipe at a cooking class in Vietnam. While not all the ingredients we used are available to me locally, I was able to make a close approximation!
The lime dressing brings the dish to life. It has the perfect balance of tangy, salty, sweet, and umami, thanks to the combo of lime juice, fish sauce, sugar, and garlic.
🧾Ingredient Notes
- Vermicelli Noodles- Substitute with soba noodles, egg noodles, or ramen noodles. Cook the noodles according to package instructions and rinse with cold water.
- Chicken- Using rotisserie chicken is a total timesaver for this recipe plus it already has a great flavor. But you can also poach and shred boneless chicken. Or use leftover grilled chicken!
- Carrots- You can mix in other veggies like radish, red cabbage, or bell pepper. Just make sure they are thinly sliced for a nice, crisp bite.
- Fresh Herbs- Don't skimp on the fresh herbs, they add a lot of fresh, bright flavors. Use green onions, cilantro, basil, and mint.
- Lime Juice- Use freshly squeezed or bottled juice.
- Brown Sugar- Swap with honey or maple syrup.
- Rice Vinegar- The best substitute would be white wine vinegar because ti has a mild acidity.
- Crushed Red Pepper- Substitute with sriracha or skip completely if you want it mild.
⏲️How to Make Asian Cold Noodle Salad
- Soak the vermicelli noodles in boiling water for about 3 minutes. Rinse with cold water to stop them from cooking. The noodles should be soft and chewy but not mushy.
- In a bowl, whisk together the fish sauce and sugar until the sugar dissolves. Then, add the rest of the ingredients. Taste and adjust before adding the noodles.
- Coating the noodles before adding the vegetables helps them soak in more flavor. Add the veggies and herbs afterward to preserve their crunch and color. Toss in the chicken and top with crushed peanuts or toasted sesame seeds! The salad can be served cold or at room temperature.
👩🏻🍳 Expert Tips
- Give the noodles time to absorb the dressing before adding the veggies. Let the salad sit for at least 30 minutes in the fridge to soak up all the flavors. It tastes even better after some chill time!
- Want to transform his salad? Try it with my gluten-free peanut dressing or spicy cashew dressing.
- Add other veggies, thinly sliced bell peppers, cucumber or shredded cabbage.
More Lunch Salads
🌡️Storing Leftovers
Store leftover salad in an airtight container in the fridge for up to 3 days. The flavors develop over time, making it even more delicious the next day. Refresh it with a splash of lime juice before serving!
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Rice Noodle Salad with Chicken
Ingredients
- 8 ounces rice vermicelli noodles
- 2 cups shredded carrots
- 6 scallions thinly sliced
- ⅓ cup minced cilantro
- ⅓ cup minced basil
- ⅓ cup minced mint
- 16 ounces cold rotisserie chicken shredded
- ¼ cup dry roasted peanuts crushed (optional)
Lime Dressing
- ¼ cup fish sauce
- 2 Tablespoons brown sugar
- 3 Tablespoons lime juice
- 2 Tablespoons rice vinegar
- 1 clove garlic minced
- ⅓ teaspoon crush red pepper
Instructions
- Rehydrate your vermicelli noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles, rinse with cold water, and set them aside in a colander to drain off excess water.8 ounces rice vermicelli noodles
- While the noodles are cooking, make the dressing. Whisk together the fish sauce and sugar until the sugar mostly dissolves. Whisk in the remaining ingredients.¼ cup fish sauce, 2 Tablespoons brown sugar, 3 Tablespoons lime juice, 2 Tablespoons rice vinegar, 1 clove garlic, ⅓ teaspoon crush red pepper
- In a large bowl, toss the noodles in the dressing. Stir in the vegetables and serve with the chicken and crushed peanuts on top.2 cups shredded carrots, 6 scallions, ⅓ cup minced cilantro, ⅓ cup minced basil, ⅓ cup minced mint, 16 ounces cold rotisserie chicken, ¼ cup dry roasted peanuts
Notes
- If you use another type of noodle, cook according to package directions and rinse with cold water to stop the cooking.
Vivian Eoth says
My go-to summer dinner