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Ginger Chicken Rice Noodle Salad

Name: Ginger Chicken Rice Noodle Salad
Prep time: 18 min
Cook time: 12 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 240 g dried rice vermicelli; 650 g skinless chicken thighs; 2 Lebanese cucumbers, roughly chopped; 2 carrots, cut into rough ribbons; 1 cup mixed mint and coriander leaves, torn; 60 g roasted peanuts, roughly crushed; 3 tbsp garlic-infused olive oil; 1.5 tbsp fresh ginger, finely grated; 80 ml lime juice; 2 tbsp fish sauce; 1 tbsp pure maple syrup; 1 small red chilli, thinly sliced

Warm ginger chicken, cool rice noodles, cucumber and herbs in a sharp lime dressing. Big texture and flavour without garlic, onion or a bottled sauce.

Prep18 mins

Cook12 mins

Serves4

DifficultyEasy

Start cooking ↓

Loose rice noodle salad with irregular ginger chicken pieces cucumber and herbs — **TooGut pick**Flexible, practical, genuinely delicious.

Garlic-infused oil, fresh ginger, lime and fish sauce create a full dressing without the common high-FODMAP solids. Hand-torn herbs and irregular chicken slices stop the salad feeling engineered.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Salad

240 gdried rice vermicelli
650 gskinless chicken thighs
2 Lebanese cucumbers, roughly chopped
2 carrots, cut into rough ribbons
1 cupmixed mint and coriander leaves, torn
60 groasted peanuts, roughly crushed

Ginger-lime dressing

3 tbspgarlic-infused olive oil
1½ tbspfresh ginger, finely grated
80 mllime juice
2 tbspfish sauce
1 tbsppure maple syrup
1 smallred chilli, thinly slicedOptional

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Mix the dressing

Whisk infused oil, ginger, lime, fish sauce, maple and chilli. Spoon one-third over the chicken and leave for 10 minutes.

Cook the noodles

Soak or cook rice noodles according to the packet. Rinse briefly in cold water, drain very well and snip only the longest tangles.

Char the chicken

Cook chicken in a hot heavy pan for 5 to 6 minutes each side until browned in uneven patches and cooked through. Rest for 5 minutes, then slice across the grain.

Toss in layers

Toss noodles with half the remaining dressing. Add cucumber, carrot and torn herbs with one more loose turn.

Finish without arranging

Spoon into bowls, add warm chicken and its resting juices, then scatter crushed peanuts and remaining dressing.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,420 kJ

Protein41 g

Carbohydrate62 g

Fibre5 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Wide heavy frying pan
✓ Large mixing bowl
✓ Fine grater
✓ Tongs