Five-Spice Chicken Noodle Salad

Photo: Annabelle Breakey; Styling: Karen Shinto

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

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 472
  • Calories from fat: 25%
  • Protein: 30g
  • Fat: 14g
  • Saturated fat: 1.9g
  • Carbohydrate: 58g
  • Fiber: 2.3g
  • Sodium: 2103mg
  • Cholesterol: 76mg


  • 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


  1. 1. Heat grill to medium (350° to 450°).
  2. 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. 3. Heat a large pot of water to boiling.
  4. 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. 5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
  6. 6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.
  7. Note: Nutritional analysis is per serving.
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