Vietnamese Chicken Noodle Salad with Jammy Happy Eggs

16 ingredients
2 servings
30 mins

This summer noodle salad is bursting with fresh, fragrant flavours and topped with one of our scrumptious, jammy Happy Eggs. 


  1. 2 Happy Eggs
  2. 2 boneless chicken thighs
  3. 1 garlic clove, minced
  4. Juice of 1/2 lime
  5. 0.5tbsp soy sauce
  6. 1tbsp fish sauce
  7. 1tbsp brown sugar
  8. 0.5tbsp vegetable oil
  9. 100g vermicelli rice noodles
  10. 1/2 raw carrot, thinly sliced
  11. 1/2 cucumber, thinly sliced
  12. 4 radishes, thinly sliced
  13. 2 spring onions, sliced
  14. Handful of fresh coriander, chopped
  15. Handful of fresh mint, chopped
  16. 20g peanuts, roughly chopped
  17. Sesame seeds and fresh lime wedges, for serving.

Ingredients for the dressing

  1. 1tbsp fish sauce
  2. Juice of 1/2 lime
  3. 1tbsp brown sugar
  4. 1/2 red chilli, sliced
  5. 1 garlic clove, minced1.5tsp sesame oil


  1. In a medium bowl, combine the garlic, lime juice, soy sauce, fish sauce, brown sugar and vegetable oil for the chicken marinade.
  2. Add the chicken thighs and mix to ensure they are well coated. Cover and allow to marinate in the fridge for 20 minutes.
  3. Meanwhile, prep the vegetables for the noodle salad. Set aside until you’re ready to assemble.
  4. Next, make the salad dressing. Combine all the ingredients in a small bowl until the sugar is dissolved and set aside.
  5. In a frying pan on medium high heat, add a drizzle of oil and once hot, add your chicken along with the marinade.
  6. Once the marinade is bubbling, reduce the heat and cook for 8-10 minutes. Continue to turn the chicken to ensure it doesn’t catch while the juices reduce to a sticky glaze. 
  7. Remove the chicken from the pan. When you’re ready to serve, slice the chicken thighs.
  8. Next, add your Happy Eggs to a saucepan of boiling water. Make sure the water covers the eggs and boil for 6 minutes for a jammy centre. Once cooled, peel the eggs and slice in half lengthways.
  9. Meanwhile, cook your noodles according to packet instructions.
  10. In a large bowl, toss together the noodles, vegetables, herbs and the dressing. Serve the noodles with the chicken and Happy Eggs on top then garnish with peanuts, more fresh herbs, lime wedges and sesame seeds. Dig in!