This light, healthy, and refreshing Asian-fusion vermicelli noodle salad with grilled chicken and a zesty sesame dressing is loaded with fresh flavors, bright colors, and great texture.
I’ve professed my love of satisfying salads before, and it’s no secret Asian is one of my all-time favorite cuisines, which is why I have a bevy of Asian noodle salad recipes in my arsenal. There’s my Asian ramen noodle salad, my fresh and easy Vietnamese noodle salad, and my Vietnamese curry chicken and rice noodle salad bowl, and I find myself craving these recipes on the regular. Enter my latest obsession: this Asian-fusion vermicelli noodle salad with Chinese, Thai, and Vietnamese influences. Teeming with fresh herbs and crisp veggies, vermicelli noodles, and peanuts, it’s refreshing, vibrant, and full of awesome textures and flavors, similar to Vietnamese Bun noodle salad.
These noodle salad bowls start with a bed of fresh greens, topped with vermicelli noodles, a sesame vinaigrette, shallots, red bell pepper, cucumber, and fresh mango for some sweetness. Then I top it with sliced grilled chicken quickly marinated in a store-bought black pepper sauce (which lends great umami flavor). I garnish with fresh cilantro, basil, and peanuts. Is your mouth watering yet? Let’s get into it.
What’s in This Grilled Chicken and Vermicelli Noodle Salad
This Vietnamese noodle salad has three components: the bowl (veggies, noodles, and garnishes), the grilled chicken, and the dressing. Here’s what you’ll need to make it:
For the Noodle Salad:
- Boneless, skinless chicken breasts
- Black pepper sauce—this savory, store-bought Chinese sauce is a blend of black peppers, soy sauce, and oyster sauce, and can be found in the International aisle of most grocery stores
- Vermicelli noodles
- Seedless cucumber
- Red bell pepper
- Basil (I love using Thai basil when I can find it, but Italian basil works just fine)
- Lettuce greens—I like using mixed greens, but chopped romaine, kale, and/or cabbage would also work great
For the Dressing:
- Canola oil
- Rice wine vinegar
- Sesame oil
- Red pepper flakes, for a bit of heat (you could also use an Asian hot sauce, such as Sriracha or Sambal Olek)
- Kosher salt
- Freshly ground black pepper
How to Make This Grilled Chicken and Vermicelli Noodle Salad
These bowls come together quickly and easily and also lend themselves well to meal prep since it’s delicious cold. Marinate and grill your chicken, prep and chop your veggies, and make your dressing ahead of time. My recipe makes enough for two generous portions, but you can easily double this recipe.
Here’s how to make it:
Give the chicken a quick marinade. Coat the chicken breasts evenly with black pepper sauce and set aside.
Cook the noodles. Place the vermicelli noodles in a large bowl and cover with boiling water. Soak until softened, about 5 minutes, then drain, toss with tongs a few times to avoid clumping, and set them aside to cool.
Grill the Chicken
Grill and rest. Preheat an indoor or outdoor grill to medium-high heat and lightly oil the grate. Cook the chicken breast on the grill for 8-10 minutes on each side or until the meat is no longer pink and runs clear. Pull from the grill and cover with foil to allow the juices to rest.
Prep the salad. Chop your veggies, herbs, and mango, and set aside.
Make the sesame dressing. Whisk the rice wine vinegar, canola, sesame, red pepper flakes, and sugar in a small bowl—season with kosher salt and freshly ground pepper. Mix the dressing with the vermicelli noodles.
Tip: I love doubling up on the dressing recipe in case I want more. Having extra to stash in the fridge and enjoy over salads or stir-fries throughout the week is also nice.
Assemble your bowls. Divide the lettuce between two plates or bowls and top with mango, cucumber, shallots, and red bell pepper. Add half of the noodles to each plate. Thinly slice the chicken and place it on top of the noodles. Garnish with peanuts, basil, and cilantro leaves, and serve.
Variations on This Grilled Chicken and Vermicelli Noodle Salad
- Double the recipe and serve over a large platter, to serve family-style.
- Or, to serve it up potluck-style—chop up the chicken, chop the veggies and mango a bit smaller, and toss everything together in a large serving bowl.
- Swap the grilled chicken for salmon, shrimp, or tofu
- Serve with lime wedges
- Add chopped green onions
More Chicken Salad Recipe Ideas
- Parmesan Chicken Salad
- Greek Chicken Gyro Salad
- BBQ Chicken Chopped Salad
- Thai Chicken and Cucumber Salad
- Vietnamese Curry Chicken and Rice Noodle Salad Bowl
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Grilled Chicken and Vermicelli Noodle Salad
- 2 boneless, skinless chicken breasts
- ¼ cup black pepper sauce
- 4 ounces vermicelli noodles
- ½ mango , peeled and sliced
- ½ seedless cucumber , thinly sliced
- ½ red bell pepper , thinly sliced
- ½ shallot , peeled and thinly sliced
- ¼ cup cilantro leaves
- ¼ cup peanuts
- 4 cups lettuce greens
- ¼ cup canola oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ⅛ teaspoon red pepper flakes
- kosher salt
- freshly ground black pepper
- Coat the chicken breasts evenly with black pepper sauce and set aside.
- Place the vermicelli noodles in a large bowl and cover with boiling water. Soak until softened, about 5 minutes, then drain and set aside to cool.
- Preheat an indoor or outdoor grill to medium-high heat and lightly oil the grate. Cook the chicken breast on the grill for 8-10 minutes on each side or until the meat is no longer pink and runs clear. Pull from the grill and cover with foil to allow the juices to rest.
- Whisk the rice wine vinegar, canola oil, sesame oil, red pepper flakes, and sugar in a small bowl. Season with kosher salt and freshly ground pepper. Mix the dressing with the vermicelli noodles.
- Divide the lettuce between two plates or bowls and top with mango, cucumber, shallots, and red bell pepper. Add half of the noodles to each plate. Thinly slice the chicken and place it on top of the noodles. Garnish with peanuts, basil, and cilantro leaves, and serve.
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