Vietnamese Chicken Noodle Salad (Paleo)


There’s rumors around town that a Vietnamese restaurant is about to open up, which gave me a serious craving for the noodle salads I used to devour when I still lived in Sydney. I don’t often get homesick for the city, but whenever good food is mentioned my heart instantly aches! Sydney’s home to such a vibrant multicultural food heaven and the flavour choices are endless. Ahhh take me back!

I conquered this craving/homesickness by revisiting my Vietnamese Chicken Salad recipe I posted a few months back and modified it to create a noodle salad. Don’t you just love a recipe that keeps on giving? And it’s still paleo!

But Abi, I hear you say, it has noodles in it and noodles are made from rice! Not always, precious readers.

Introducing…. Slendier Konjac Noodles!

What is konjac?

Konjac (pronounced Con-Jack) is an ancient root vegetable grown in Japan, China & South Korea. It can grow 25cm in diameter, which is roughly a size of a football. The corm or root of the Konjac is used to make flour, pasta or noodles.It is a dietary staple in Japan, with many referring to Konjac as the “magic food”. Foods made from Konjac are significantly lower in calories and carbohydrates but also has the addition of fibre. Derived from the Konjac root is a rich source of soluble fibre called Glucommanan.

Basically, it’s a root vegetable, it’s super low carb but full of fibre. How awesome is that?

Slendier do a whole range of products, including Angel Hair Pasta, Rice style and Lasagna Sheets. They’re available in Coles & Woolworths, typically in the health food section. These noodles taste great too, similar to rice noodles.

Back to the recipe

I used the exact same recipe as earlier, but swapped salad/greens for noodles. To save you clicking back, I’ve reposted it here.


 

Vietnamese Chicken Noodle Salad

 

Serves 4

Ingredients

3 (600g) chicken breast fillets or thighs
2 carrots, peeled
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 pack Slendier Noodles

Optional: crushed peanuts to sprinkle on top

Vietnamese dressing
1/4 cup lime juice
1/4 cup fish sauce
1 small red chillies, deseeded, finely chopped (if you prefer hotter, add more)
2 tablespoons maple syrup

Method

  1. Preheat the oven to 200C (395F)
  2. Heat a frying pan over a high heat, add 2 teaspoons of coconut oil. While the pan is heating season with salt and pepper.
  3. Sear each side for about 2 minutes then cook in the oven for 8-10 minutes until cooked through.
  4. Whisk together the dressing ingredients and set aside.
  5. Slice carrots into matchsticks or grated. I used a mandolin slicer.

    Raw Blend slicer

  6. Roughly chop or tear your herbs. 
  7. Prepare your noodles, according to the packet directions.
  8. After your chicken has rested and cooled, shred with two forks or slice thinly.
  9. Assemble and enjoy!

If you loved this recipe feel free to share, or post your tips below. 


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