top of page

Lemongrass Chicken Vermicelli Salad

Recipe by Livs Table x San Elk SERVES: 4

Need a quick, healthy and affordable meal for the family? I’ve got you with these delicious lemongrass chicken noodle bowls 🙌🏻 seriously, you can’t go wrong with these, the whole family will love them!

The real hero in this recipe is the chicken. It’s so juicy and full of flavour - I added San Elk's Organic Chicken Stock Powder along with a few other simple ingredients for the marinade which really take these bowls to the next level. Be sure to save this recipe and give it a go!


Lemongrass Chicken:

700g chicken thighs

2 tbsp olive oil

2 tbsp soy sauce

1 tbsp fish sauce

¼ cup lemongrass paste (can sub for 2 tbsp ginger, grated)

2 cloves garlic, minced

1 tbsp honey

½ tsp ground coriander


Pickled Carrot:

2 carrots, julienned

2 tbsp vinegar

2 tsp sugar

1 tbsp water

Pinch of salt



½ cup boiling water

2 tbsp fish sauce

3 tbsp sugar

2 tbsp lime juice (or vinegar)

1 garlic clove, minced


To Serve:

1 Lebanese cucumber, cut into small batons

Iceberg lettuce, finely shredded

200g vermicelli noodles, cooked according to package instructions

¼ cup roasted peanuts, roughly chopped

Coriander leaves (optional)


1.     In a small bowl, mix together the vinegar, sugar, water, and a pinch of salt until the sugar has dissolved. Add the julienned carrots and mix again then set aside to pickle.

2.     Place the chicken thighs in a bowl along with the olive oil, soy sauce, fish sauce, lemongrass paste, garlic, honey, ground coriander and San Elk chicken stock powder. Place the chicken in the air fryer (or oven) at 190°C and cook for 15-20 minutes or until golden brown and cooked through. Allow to rest for 5-10 minutes then slice into strips.

Note: You can prepare the chicken and allow it to marinate for a few hours before cooking or place in the air fryer/oven straight away.

3.     For the sauce, combine the boiling water, fish sauce, sugar, lime juice and minced garlic, and shake well until the sugar has dissolved. Set aside.

4.     To serve, arrange the lettuce and vermicelli noodles in a bowl, then top with more lettuce, cucumber, pickled carrot and the lemongrass chicken. Finish with a drizzle of the sauce, the roasted peanuts and some coriander leaves. Enjoy!


bottom of page