Vietnamese Noodle Salad with Blackened Chicken

Vietnamese noodle salad bowl

Vietnamese Noodle Salad with Blackened Chicken

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It took me FOREVER to finally get this Vietnamese Noodle Salad recipe posted. I tested it out a few times and each time it turned out a little differently and I couldn’t figure out why! This last time I prepped it, it turned out exactly how I like it. I can’t wait for you to try it out!

The recipe for this salad seems complicated but it’s really not. The cook time on the chicken is quick, it just needs some time to marinate first. Same with the dressing, I noticed that the dressing is much better if you let it sit for a while before you eat it (HELLO, perfect for meal prep!) so I mix it together at the same time as when I marinate the chicken.

The prep for the veggies is minimal as well since you’re using pre-cut cabbage coleslaw mix and vermicelli (a quick to prepare noodle) Just toss it all together, divide into containers and you’re good to go!

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Vietnamese Noodle Salad with Blackened Chicken

Noodle salad with veggies, blackened chicken and tossed in a Vietnamese dressing.
Prep Time15 mins
Cook Time15 mins
Marinating Time6 hrs
Total Time6 hrs 30 mins
Course: Lunch, Main Course, Main Dish, Salad
Cuisine: Asian Inspired, Chicken Dishes, Grilling/ BBQ, Lunch, Salads
Keyword: asian chicken salad recipe, asian noodle salad, chicken salad meal prep, chicken salad recipe, meal prep lunch recipe, meal prep salad ideas, noodle salad lunch, noodle salad meal prep, vietnamese noodle salad, vietnamese noodle salad recipe
Servings: 5
Calories: 400kcal
Author: Stephanie Liden


Blackened Chicken

  • 3 lbs chicken breast halved
  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 2 tbsp soy sauce
  • 4 cloves garlic minced
  • 1 jalapeno sliced
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil


  • 1 package vermicelli noodles
  • 1 package coleslaw cabbage mix
  • 1 red onion sliced thin
  • 1 bunch green onion sliced
  • 2 red bell pepper sliced
  • 1 package bean sprouts
  • 2 carrot sliced into matchsticks
  • 1 bunch mint roughly chopped
  • 1 bunch cilantro roughly chopped
  • 4 jalapeno sliced

Salad Dressing

  • 2 tbsp sugar
  • 4 cloves garlic minced
  • 1/4 cup lime juice
  • 2 tbsp rice vinegar
  • 1/4 cup fish sauce
  • 1/3 cup water
  • 2 tsp red pepper flakes


Blackened Chicken

  • Combine all the ingredients for the blackened chicken into a zip-top bag, squeeze the air out an marinate in the fridge for at least 6 hours.
  • When ready to cook, heat a large pan over medium-high heat. Remove the chicken from the marinade and add to the pan. Flip the chicken after about 3 minutes and cook 3-4 minutes more (maybe more depending on the thickness of the chicken, use a meat thermometer to check the thicker pieces). Be sure not to crowd the pan or the chicken won't blacken, you may have to cook the chicken in 2 or 3 batches.
  • When the chicken is cooked through, set it aside in a dish to cool and then slice thinly.

Salad Dressing

  • Combine all the salad dressing ingredients into a measuring cup and set aside to allow the flavors to marry (best to do this step while the chicken marinates)
  • Divide the dressing into 5 small salad dressing containers and store in the fridge until serving.

Assemble the Salads

  • Prepare the vermicelli according to the packaging instructions. Drain and divide into 5 containers.
  • In a large bowl, combine the remaining salad ingredients and toss well. Divide the salad into each container on top of the noodles (about a cup and a half each) and then top the salads with the cooled, sliced chicken. Add lids and store for 5 days in the fridge.


Yield: 5 servings
Calories: 400 Total Fat: 8.2 g Saturated Fat: 1.4 g Cholesterol: 69 mg Sodium: 1165.8 mg Carbohydrates: 59.8 g Fiber: 2.7 g Sugar: 11.3 g Protein: 23.3 g

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