Lemongrass Chicken Noodle Salad with Vietnamese Mint & Coconut Dressing

Healthy, Fresh & Super Easy this delicious lemongrass chicken noodle salad will be a regular in your household. The must have 2 ingredients are Simply Stirred Lemongrass Marinade & Vietnamese Mint and Coconut dressing. These absolutely make the dish! Try replacing the chicken with grilled prawns or tofu.


  • 500gm chicken breast (sliced)
  • 1 tbs Biona coconut oil
  • 100 mls Simply Stirred Lemongrass Lime Chilli Marinade
  • 120gms Biona Organic Asian Noodles
  • ¼  savoy cabbage (shredded)
  • 1 carrot (grated)
  • ½ bunch spring onion (sliced & washed)
  • Murray Salt Flakes
  • 100mls Simply Stirred Vietnamese Mint Coconut dressing
  • 1 Avocado (sliced)
  • Mint leaves for garnish
  • Method


  1. Bring a pot of water to the boil then add the noodle and stir, simmer for 5 minutes or so until tender then drain and flush with cold water until cold then strain and cold with a small drizzle of olive oil to prevent from sticking,
  2. Marinade chicken in lemongrass sauce then get a wok smoking hot.
  3. Add the coconut oil then the chicken and saute until cooked through. Allow to cool or serve warm.
  4. You can put the cabbage & carrot thorugh your food processor with the blade or gate the carrot and finely slice the cabbage.
  5. In a large bowl mix the cabbage, carrot, spring onion, noodles & salt with Vietnamese dressing, then add the chicken and mix lightly.
  6. Serve in a large bowl with slices of avocado on top and mint leaves.

  • Jan Shield March 27, 2015

    This sounds delicious, I’ll be down to get the ingredients soon. Sounds like a great Easter salad.

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