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Asian Chicken and Rice Noodle Salad

Scott Phillips

Servings: 4

Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you want to keep eating.


  • 1/2 cup distilled white vinegar
  • 3 Tbs. granulated sugar
  • 2 fresh long red chiles, stemmed and minced (about 1/4 cup)
  • Kosher salt
  • 2 medium carrots, coarsely grated
  • 1 medium bulb fennel, trimmed (fronds reserved), cored, and thinly sliced
  • 1 lb. boneless, skinless chicken thighs
  • Canola oil for the grill
  • Freshly ground black pepper
  • 4 oz. thin rice noodles (vermicelli)
  • 4 cups thinly sliced Napa cabbage (from 1/2 large head)
  • 1 Tbs. Asian sesame oil; more to taste

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 105
  • Sodium (mg): 720
  • Carbohydrates (g): 68
  • Fiber (g): 5
  • Protein (g): 22


  • Prepare a medium-high (400°F) gas or charcoal grill fire.
  • In a large bowl, stir the vinegar, sugar, chiles, and 1-1/2 tsp. salt until the sugar dissolves. Reserve 2 Tbs. dressing in a small bowl. Add the carrots and fennel to the large bowl and toss; set aside.
  • Pat the chicken dry and generously season with salt and pepper. Oil the grill grate. Grill the chicken, turning once, until cooked through, about 10 minutes. Transfer to a cutting board, and let rest for a couple of minutes.
  • Meanwhile, prepare the noodles according to package directions. Drain, rinse briefly under cold running water, and transfer to the large bowl. Add the cabbage and sesame oil, toss well, and season to taste with salt, pepper, and more sesame oil. Transfer the salad to a serving platter or plates. Slice the chicken thinly and arrange on top. Drizzle with the reserved dressing, garnish with fennel fronds, and serve.


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Reviews (7 reviews)

  • Mlongley | 08/17/2019

    Loved the salad. However I did add cilantro and fish sauce and extra sesame oil.
    Can’t wait to make it again.

  • user-4082459 | 03/10/2019

    There whole family loved this one! Taking the advice of other reviewers, I modified the dressing (1T fish sauce, 3T lime juice, 3T sugar, 1/2t salt) and omitted the fennel. I added 3 chopped scallions and would have added cilantro if anyone in my house would eat it besides me... This salad was easy and flavorful and I will definitely be making it again.

  • User avater
    idahogourmet | 04/16/2018

    We LOVE this salad! It's so refreshing and tastes very healthy. It also keeps very well and makes a huge batch. I add some sambal oolek for spice, some fish sauce and soy sauce for umami, and lime juice to the dressing. I also add sesame seeds and peanuts to it. If you don't have fennel bulb (or it's too expensive), celery works well. If fresh herbs are available, add some cilantro, parsley, chives, or mint. It helps to break the noodles before cooking...otherwise you end up with a big ball of noodles when you try to toss it.

  • SLattrez | 10/09/2017

    As written, I feel it's almost there. It is a good start, but it just does need a little something more as someone else stated. It needs more salt (to taste as directed) and salt your noodle water very well too (most rinses away, but get it in the noodle). I added a tiny bit of grated garlic, a good squeeze of lime and a big handful of cilantro. This was really tasty and pretty this way!

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