Vietnamese Noodle Salad Recipe

Vietnamese Noodle Salad


  • 150g
    Dried Vermicelli Noodles
  • 1 pkt
  • 2 tsp
  • 500g
    Lean Chicken, Thinly Sliced
  • 1/2 Bunch
    Mint Leaves
  • 1/2 Bunch
    Coriander Leaves
  • 1 (140g)
    Cucumber, Seeds Removed, Thinly Sliced
  • 1 (120g)
    Carrot, Peeled, Cut Into Matchsticks
  • 1 cup (80g)
    Bean Sprouts
  • 2 tsp
    Fried Shallots

How to Cook

Prep Time: 15 minutes | Cooking Time: 10 minutes
  1. Cook vermicelli noodles according to directions on packet, rinse well under cold water; drain, set aside.

  2. In a medium bowl; spoon out 2 tbsp of MAGGI Vietnamese Noodle Salad Dressing (reserve remaining dressing to use in step 3). Add chicken and mix well. Heat frying pan or wok over high heat, add oil; add chicken to pan and cook for 5 minutes or until browned and cooked through.

  3. In a large serving bowl; combine vermicelli noodles, mint, coriander, cucumber, carrot, bean sprouts and warm chicken and remaining MAGGI Vietnamese Noodle Salad Dressing; mix well. Top with fried shallots.



Average Qty Per Serve Qty Per 100g
Energy 350kj 925kj
Weight 325g 100g
Protein TOTAL 0.5g 1.2g
Fat TOTAL 2.0g 5.3g
- Saturated Fats 0.5g 0.5g
Carbohydrates TOTAL 15.2g 40.6g
- Sugars 13.2g 35.2g
Sodium 495mg 1320mg
Dietary Fibre 0.5g 0.5g
Calcium mg mg