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Chinese Five-Spice Chicken Noodle Salad

January 09, 2017

Chinese Five-Spice Chicken Noodle Salad

Dig in and enjoy this low-fat & tasty Chinese Five-Spice Chicken Noodle Salad. It's a flavorful noodle bowl & refreshing salad in one which you'll surely love!

Serves 4



  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons Chinese Five Spice 
  • 1 teaspoon sugar
  • 4 boned, skinned chicken breast halves
  • 1 package (6 oz.) rice vermicelli
  • 1 cup coarsely shredded carrots
  • 1/2 cup cilantro
  • 1/2 cup fresh mint leaves
  • 1/4 cup crushed peanuts


 Chile Lime Dressing

  • 1/4 cup sugar
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup Vietnamese or Thai fish sauce
  • 6 tablespoons lime juice
  • 1 to 2 tablespoons minced red or green jalapeño chile


  1. Heat grill to medium (350° to 450°).
  2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
  3. Heat a large pot of water to boiling.
  4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
  5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
  6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing

  1. Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

Click here to buy Chinese Five and other herbs and spices


Source: My Recipes


Photo Credit to: Annabelle Breakey

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