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Vietnamese Noodle Salad

This month's GoodnessMe Box recipes come from Phoebe Conway AKA @pheebsfoods

Serves 2-3


For the Chicken:

  • 2 Chicken Breasts cut up in bite sized pieces
  • 2 tbsp sweet chilli sauce
  • juice of half a lime
  • 1 tbsp sesame seeds

For the Salad:

  • 100g dried rice noodles or Slendier Organic Fettuccini
  • 1 carrot, thinly sliced
  • 1/4 of a cucumber, thinly sliced
  • half a red capsicum. thinly sliced
  • 1 cup bean sprouts
  • Handful fresh mint leaves, torn
  • Half a red chilli, chopped
  • handful of fried shallots


  • 1/8 cup fish sauce
  • 1/8 cup rice vinegar
  • 1 tbsp coconut sugar or Pure Harvest Rice Malt Syrup
  • 1/4 cup water
  • 1 garlic clove, crushed
  • other half of the red chilli, finely chopped
  • Juice of half a lime


  1. Place chicken into large pan and cook until brown
  2. Add in sweet chilli sauce and lime and cook until it begins to caramelize
  3. Add sesame seeds and stir through to coat then remove from heat
  4. Whilst the meat is cooking combine all dressing ingredients in a small bowl mixing until well combined and the sugar is dissolved, set aside
  5. Prepare noodles as per packet instructions, then rinse under cold water to prevent further cooking
  6. Place noodles in a large mixing bowl with all the vegetables, mint and chilli and stir in the dressing ensuring everything is coated
  7. Place salad into bowls and top with the fried shallots and chicken
  8. Serve immediately
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