Minced chicken and noodle salad

  • 250g minced chicken
  • 1 stalk lemongrass, sliced
  • 1 tbsp chopped ginger
  • 3 cloves garlic, chopped
  • 1 tbsp fresh turmeric, sliced
  • 1 tbsp camellia tea oil
  • 1 tbsp coriander root, chopped
  • 2 birdseye chillies, chopped
  • 2 tbsp palm sugar, chopped
  • 2 limes, juiced
  • 1 cup fresh coriander, torn
  • 1 cup fresh Thai basil, torn
  • 2 cups bean shoots
  • 1 Spanish onion, finely sliced
  • 4 kaffir lime leaves
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 cups green beans, blanched
  • 250g bean vermicelli glass noodles
  • 50g fried shallots
  • black pepper to taste

Place glass noodles in a bowl and cover with boiling water for five minutes or until al dente, then rinse with cold water to stop the cooking process. Drain and set aside.

Grind together in a mortar and pestle turmeric, coriander root, palm sugar, garlic and a little lime juice.

In a wok or frypan, sauté chilli, lime leaves, ginger, lemongrass, chicken mince and camellia oil for a few minutes before adding contents of mortar and cook until chicken is done. Finish with soy and fish sauces and black pepper to taste.

In a large bowl, mix together noodles, beans, Spanish onion, bean shoots, basil, coriander and lime juice. Lay out on a large platter or individual plates and top with turmeric chicken. Finish with scattered fried shallots. Serves 4 to 6

Minced chicken and noodle salad

By: The WellBeing Team

This recipe for turmeric minced chicken and glass noodle salad is a truly unique and delicious Asian-inspired dish.


Prep time

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Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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