Vermicelli Sesame Ginger Chicken Salad

The Method

This Vermicelli Sesame Ginger Chicken Salad is the ultimate balance of crunchy, creamy, and zingy flavours. We have paired tender marinated chicken with the cooling crunch of cucumber and fresh herbs, all brought together by a rich tahini-lime dressing that clings perfectly to the noodles. It is an exceptional recipe for meal prep, offering a safe, delicious, and completely gluten-free lunch option that you will actually look forward to eating.

Why Your Gut Needs It:
This bowl is designed to offer gentle digestive support through the inclusion of fresh ginger and mint, both widely recognised for their ability to soothe the stomach and aid motility. The chicken provides essential amino acids to support the gut lining, whilst the tahini offers healthy fats that aid in nutrient absorption without feeling heavy.

1. Marinate the Chicken: In a bowl, combine the chicken strips with the gluten-free soy sauce (Tamari), sesame oil, garlic oil, grated ginger, and rice vinegar. Toss well to coat and let it sit for 10 minutes to allow the flavours to penetrate.
2. Cook and Shred: Heat a non-stick pan over medium-high heat. Add the chicken (and any marinade left in the bowl) and sauté for 6–8 minutes until golden brown and cooked through. Remove from the heat and use two forks to shred the meat into smaller, bite-sized pieces.
3. Prepare the Noodles: Cook the vermicelli rice noodles according to the packet instructions (usually soaking in boiling water for a few minutes). Drain and rinse immediately under cold water to stop the cooking process and prevent clumping.
4. Toast the Nuts: Place the almonds and cashews in the air fryer at 180°C for 2–3 minutes until fragrant and golden. Keep an eye on them as they catch quickly. Alternatively, dry toast them in a pan.
5. Whisk the Dressing: In a small jar or bowl, whisk together the garlic olive oil, sesame oil, gluten-free soy sauce, mirin, tahini, and lime juice until emulsified and creamy. If it is too thick, add a splash of warm water.
6. Assemble: In a large mixing bowl, combine the cooled noodles, sliced red pepper, shredded carrots, edamame beans, and cucumber. Toss through the fresh chopped coriander and mint leaves. Pour over the dressing and toss well. Top with the shredded chicken and the toasted nuts before serving.

Steph's Tip: The noodles are robust enough to hold the dressing without getting soggy, making it perfect for prepping the night before. Just keep the nuts separate and sprinkle them on just before eating to keep that satisfying crunch. If you want to keep this dish Low FODMAP, do not add the nuts.