Quick, fresh and substantial, these noodle boxes are perfect for entertaining. 


  • 100 g vermicelli or pad thai rice noodles

  • 200 g cooked chicken, shredded

  • 1 Lebanese cucumber, julienned

  • 1 carrot, grated

  • 1 red capsicum, finely sliced

  • 2 handfuls bean shoots

  • 4 spring onions, thinly sliced

  • 1 handful mint leaves, chopped

  • 1 handful coriander leaves, chopped

  • 1 long red chilli, deseeded, and chopped (optional)

  • 1 handful peanuts, roasted and chopped

  • Dressing

  • 6 tablespoons lime juice

  • 2 tablespoons soy sauce

  • 2 tablespoons fish sauce

  • 2 tablespoons sesame oil

  • 2 garlic cloves, crushed

  • ½ tablespoon honey (optional)


  • 1.

    Place noodles in a large bowl and cover with boiling water. Allow to soften for 3–5 minutes, then drain and rinse with cold water. Drain thoroughly.

  • 2.

    To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.

  • 3.

    Mix chicken, cucumber, carrot, capsicum, bean shoots, spring onion, mint and coriander in a large bowl, add dressing and toss to coat. Then add softened noodles and gently toss to combine.

  • 4.

    Fill noodle boxes with noodle salad and sprinkle with chilli and chopped peanuts. Serve with chopsticks.

  • Tip:

  • 1.

    Buy a cooked chicken from the shop. Too easy! 

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 121kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 7g
  • Carbohydrate 13g
  • Sugar 1g
  • Sodium 416mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Summer TABLE is an interactive cookbook available from independent bookstores across Australia, Big W or at RRP $34.95


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