Grilled Chicken Salad with Vietnamese Noodles

Grilled Chicken Salad with Vietnamese Noodles

Ready in 30 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, December 9, 2018.


Vietnamese Noodles

  • 250g vermicelli noodles
  • ½ telegraph cucumber *
  • 2 baby bok choy
  • 1 carrot
  • 2/3 pack Vietnamese sauce

Grilled Chicken

  • 1 pack Vietnamese chicken thighs

To Serve

  • Remaining Vietnamese sauce
  • 1 bunch coriander
  • 1 pack chopped peanuts


  1. Cook noodles Preheat BBQ grill to medium. Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Use kitchen scissors to cut noodles in a few places. Drizzle with a little oil to prevent sticking.
  2. Prep veggies Cut cucumber into thin matchsticks; thinly slice bok choy; peel carrot into ribbons. Place all veggies in a large bowl.
  3. Cook chicken Remove excess marinade from chicken and drizzle with a little olive oil. Cook, on BBQ grill, for about 5 minutes each side (depending on thickness), or until cooked through. Reduce BBQ temperature if marinade starts to burn. Rest, covered.
  4. To finish Slice chicken and toss in any resting juices. Add noodles and first measure of Vietnamese sauce to bowl with veggies and toss to combine. Season to taste.
  5. Serve noodle salad topped with grilled chicken and a drizzle of remaining Vietnamese sauce, coriander and peanuts.