Lemongrass Chicken Vermicelli Noodle Salad | The Blog of Salt
Lemongrass Chicken Vermicelli Noodle Salad
60 mins prepServes 4
A refreshing and flavorful dish perfect for hot summer days, featuring marinated lemongrass chicken served with a vermicelli noodle salad. This meal combines the zestiness of lemongrass with the crunch of fresh vegetables, making it ideal for meal prep.
1. Combine agave, fish sauce, oyster sauce, mushroom seasoning, another part of fish sauce, minced garlic, and minced lemongrass in a bowl to make the marinade.
2. Add cleaned chicken to the marinade. Coat chicken well and marinade overnight if possible or for a few hours.
3. Preheat air fryer, then spray the bottom of the rack with cooking spray.
4. Place chicken skin side down in the air fryer, and apply cooking spray on top.
5. Air fry the chicken for 15 minutes at 400 degrees Fahrenheit with the skin side down. Flip the chicken and air fry for another 5 minutes at 350 degrees Fahrenheit or until the skin is crispy.
6. Cut the chicken into slices.
7. Serve the sliced chicken with cooked vermicelli noodles, shredded lettuce, bean sprouts, chopped cilantro, pickled carrots/daikon, julienned cucumber, crushed peanuts, and sweet garlic fish sauce.
