Asian Mango Chicken and Noodles

Asian Mango Chicken and Noodles

This chicken and noodles dish is anything but boring! It features fresh herbs, fruits and vegetables, and a delicious Asian-style dressing. Best of all, it’s so simple to make.


  • 12 ounces chicken breasts
  • 2 ounces rice vermicelli
  • 1/4 teaspoons grated garlic
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 2 teaspoons fish sauce
  • 1/2 teaspoon sriracha
  • 3/4 cup/3 ounces julienned carrot
  • 3/4 cup/3 ounces julienned red pepper
  • 1/4 cup/1 ounce thinly sliced scallion
  • 3/4 cup/3/4 ounce roughly chopped cilantro
  • 3 tablespoons roughly chopped mint leaves
  • 3 tablespoons roughly chopped basil leaves, preferably Thai
  • 1/2 cup/4 ounces julienned mango


  1. Bring a medium pot of salted water to a boil. Add the chicken and simmer until cooked through (about 10 minutes depending on how thick the chicken is). Remove and cool before shredding or slicing.
  2. While the chicken is cooking, place the rice vermicelli in a bowl and cover with hot tap water. Allow to soften, about 10 minutes. Drain.
  3. To make the dressing, whisk together the garlic, sugar, lime juice and sriracha and ensure the sugar dissolves.
  4. Add the carrots, peppers, scallions, cilantro, mint, basil and mango to the vermicelli. Pour in the dressing. Toss well to combine.
  5. Divide among 4 bowls and serve.

Yield: 4 servings

Recipe and photo used with permission from: National Pasta Association

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