Servings: 0 · Prep Time: 15 mins · Cooking Time: 15 mins
Total Time: 30 mins

Low Carb | Dinner | Lunch

This Vietnamese-inspired chicken noodle salad bowl is low carb, healthy, both primal and paleo-friendly and can be made in just 30 minutes! It's also incredibly fresh and packed with vibrant and refreshing flavourings.


  • Chicken thighs
  • Garlic cloves (2, minced)
  • Lime (1, juice only)
  • Fish sauce (2 tbsp)
  • Coconut aminos (1 tbsp)
  • Natural sweetener (2 tbsp)
  • Extra virgin olive oil (1 tbsp)

Ingredients for dressing

  • White rice vinegar (1/4 cup)
  • Lime (3 tbsp of juice)
  • Coconut sugar (2 tbsp)
  • Coconut aminos (2 tbsp)
  • Lemongrass (2 tbsp, grated)
  • Garlic clove (1, minced)
  • Red birds eye chilli (1, sliced and de-seeded)
  • Water (1 tbsp)

Ingredients for salad

  • Konjac noodles (4 packs)
  • Carrots (2, thinly sliced)
  • Red bell pepper (1, thinly sliced)
  • Cucumber (1/2, sliced in half moons)
  • Fresh Coriander (1 handful, leaves only)
  • Fresh Thai basil (1 handful)
  • Fresh mint leaves (1 handful)
  • Peanuts (1 cup, chopped)


Begin by marinating the chicken in the sauce and set aside while you prep the rest of the ingredients. Simply mix all of the ingredients together for the marinade. For maximum flavour, marinade the chicken for 30 minutes before cooking.

Once done, oil a pan and bring to medium heat. Add the chicken along with any excess marinade and leave to cook on one side for 5 minutes. Flip the chicken thighs onto the other side for another 5 minutes. At this point, the sauce should start to thicken and caramelise. If it hasn't already, turn the heat up a notch.

Continue to cook the chicken thighs until caramelised on the outside and cooked thoroughly. Once done, remove them from the pan and set on a plate to the side.

Prepare your dressing by adding all ingredients to a bowl and mixing well.

To prepare your salad bowls, add a serving of slim noodles to each bowl. Place a handful of each vegetable around the outer edge of your bowl. For example, place a handful of sliced carrots at 8 o'clock, a handful of sliced peppers at 12 o'clock and a handful of cucumbers 10 o'clock.

Slice the chicken and add one thigh to the bowl where there is space. Top the bowls with a small handful of herbs and sprinkle with peanuts. Serve with a generous dose of dressing and enjoy!