Warm chicken, herb and rice noodle salad ( Recipes )

Dietitian’s Recipe of the week!

Warm chicken, herb and rice noodle salad


  • 3 (680g) skinless chicken breast fillets ( or thigh if better tolerated)
  • Olive oil spray
  • 200g Chang's rice vermicelli noodles
  • 2 carrots, cut into thin matchsticks
  • 2 Lebanese cucumbers, seeded, cut into thin matchsticks
  • 1 1/2 cups shredded wombok (Chinese cabbage)
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 1 cup bean sprouts, trimmed
  • 1/4 cup sweet chili sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • 1 garlic clove, crushed


  1. Spray chicken with oil. Season with pepper. Heat a large non-stick frying pan over medium-high heat. Cook chicken, for 6 to 7 minutes each side, or until browned and cooked through. Transfer to a plate. Cover, set aside for 5 minutes. Thinly slice.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
  3. Place chicken, noodles, carrot, cucumber, wombok, mint, coriander and bean sprouts in a bowl.
  4. Make dressing: Using a fork, whisk sweet chili sauce, fish sauce, lime juice, soy sauce and garlic in a jug. Season with pepper. Pour dressing over noodle mixture. Toss to combine.
  5. Serve, enjoy & eat slowly…


Nutrition: 295 calories, Protein: 29g Carbohydrate: 35.8g, Fibre: 4.40g


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