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Five-Spice Chicken Noodle Salad

Serves 4

Total Time
45 mins

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick.

Five-Spice Chicken Noodle Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
 2 tablespoons soy sauce
 2 tablespoons vegetable oil
 2 teaspoons Chinese five-spice powder
 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
Step 1

Heat grill to medium (350° to 450°).

Step 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.

Step 3

Heat a large pot of water to boiling.

Step 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.

Step 5

Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

Step 6

Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 472Calories from Fat 25
% Daily Value *
Total Fat 14g22%

Saturated Fat 1.9g10%
Cholesterol 76mg26%
Sodium 2103mg88%
Total Carbohydrate 58g20%

Dietary Fiber 2.3g10%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.