Vietnamese chicken coleslaw with crispy noodles

Vietnamese chicken coleslaw with crispy noodles
  • 0:15 Prep
  • 0:20 Cook
  • 2 Servings
  • Capable cooks

*Disclaimer: This recipe is a member recipe. It has not been tested by the team.

Featured in
Coleslaw recipes, Cabbage recipes


  • 1 chicken breast (or buy cooked roast chicken)
  • 1 cup Massel chicken style liquid stock
  • 1/8 cabbage, finely shredded
  • 1 large carrot, grated or finely sliced into thin strips
  • 1/3 lebanese cucumber, sliced into thin strips
  • 1/3 capsicum, sliced into thin strips
  • 1/3 red onion or spring onion, finely sliced
  • 1 large red chilli, finely sliced
  • 1/2 bunch coriander, chopped
  • 1/2 bunch basil, chopped
  • 1 tablespoon sesame or olive oil
  • 1/2 lime, juiced
  • 1/2 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon white wine vinegar
  • 1/2 packet of Chang's crunchy noodles
  • 1 tablespoon pine nuts (optional)


  • Step 1
    Place chicken breast in bottom of a small, heavy-bottomed saucepan. Cover chicken with water. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Shred chicken into thin strips and allow to cool a little.
  • Step 2
    Combine cabbage, carrot, cucumber, capsicum, onion chilli, coriander and basil in a large bowl and toss.
  • Step 3
    Combine sesame or olive oil, lime juice, fish sauce, brown sugar and vinegar into a small jar and shake to mix. Taste resulting dressing. It should be a tangy taste with sweet and fish flavours in balance – add more fish sauce or sugar until balance is achieved.
  • Step 4
    Add dressing to salad and mix well.
  • Step 5
    Just before serving, mix in half of the noodles and optional pine nuts. Serve in bowls and top with remaining noodles and pine nuts.

  • Author: Member recipe
  • Publication: Member recipe



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