This Vietnamese inspired chicken noodle salad bowl is low carb, healthy, both primal and paleo friendly and can be made in just 30 minutes! It's also incredibly fresh and packed with vibrant and refreshing flavourings.
This week's recipe is inspired by my spicy Mexican burrito bowl & also my love for fresh, vibrant salads as the weather starts to get a little warmer.
This recipe is jammed full of fresh, green and raw ingredients and is heavily inspired by Vietnamese flavourings. This noodle bowl is made with slim noodles (low carb & Primal friendly), juicy caramelised chicken thighs, raw vegetables and crunchy peanuts. It's then complimented with fresh, vibrant herbs and a tangy homemade dressing, which is one of my favourite dressings right now!
This Vietnamese chicken noodle salad bowl is designed to be fresh & packed to the brim with bold flavourings, and thanks to the fresh Thai basil leaves, mint & coriander, this recipe certainly delivers.
A quick note for you: if you really want to maximise the flavour of your chicken, then make sure you marinade all four chicken thighs for half an hour before you cook them. Trust me, you won't regret it!
To assemble your Vietnamese chicken salad, simply layer the bottom of a bowl with your noodles and place a handful of each vegetable around the edge of the bowl (on top of the noodles). You'll then add your sliced caramelised chicken thighs, herbs & top with crunchy peanuts and serve with the dressing.
Primal Vietnamese Chicken Noodle Salad Bowl Recipe
Prep Time: 15 minutes
- 4 chicken thighs
- 2 cloves garlic, minced
- 1 lime, juice only
- 2 tbsp fish sauce
- 1 tbsp coconut aminos
- 2 tbsp natural sweetener/coconut sugar
- 1 tbsp extra virgin olive oil
- 1/4 cup white rice vinegar
- 3 tbsp lime juice
- 2 tbsp coconut sugar
- 2 tbsp coconut aminos
- 2 tbsp lemongrass, grated or finely chopped
- 1 garlic clove, minced
- 1 red birds eye chilli, sliced & de-seeded
- 1 tbsp water
- 4 packs slim noodles (1 pack per person)
- 2 carrots, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1/2 cucumber, sliced in half moons
- 1 handful coriander, leaves only
- 1 handful thai basil leaves
- 1 handful mint leaves
- 1 cup chopped peanuts
Begin by marinating the chicken in the sauce and set aside while you prep the rest of the ingredients. Simply mix all of the ingredients together for the marinade. For maximum flavour, marinade the chicken for 30 minutes before cooking.
Once done, oil a pan and bring to medium heat. Add the chicken along with any excess marinade and leave to cook on one side for 5 minutes. Flip the chicken thighs onto the other side for another 5 minutes. At this point, the sauce should start to thicken and caramelise. If it hasn't already, turn the heat up a notch.
Continue to cook the chicken thighs until caramelised on the outside and cooked thoroughly. Once done, remove them from the pan and set on a plate to the side.
Prepare your dressing by adding all ingredients to a bowl and mixing well.
To prepare your salad bowls, add a serving of slim noodles to each bowl. Place a handful of each vegetable around the outer edge of your bowl. For example, place a handful of sliced carrots at 8 o'clock, a handful of sliced peppers at 12 o'clock and a handful of cucumbers 10 o'clock.
Slice the chicken and add one thigh to the bowl where there is space. Top the bowls with a small handful of herbs and sprinkle with peanuts. Serve with a generous dose of dressing and enjoy!