chicken & noodle larb

Larb – one of my all-time favorite salads. Originating in Laos, larb is vibrant & lively. A delicious, exciting salad of ground chicken, lots of garlic, fiery chilies, noodles, peanuts, crunchy bean sprouts, mint, cilantro, lime juice & fish sauce – all ingredients typical to Southeast Asian cuisine. Not always served with noodles, I think they work perfectly in larb, adding a wonderful crunchy texture. 

chicken & noodle larb

Mung bean noodles, also called cellophane noodles, bean thread or glass noodles, require minimal cooking (or soaking) & can be added to soups, salad & stir-fries. They’re gluten-free, quick to rehydrate & very inexpensive. Perfect for the hurried, budget conscious. 

chicken noodle larb

Laos borders Thailand, Vietnam, Myanmar (formally Burma), China & Cambodia & because of this their cuisine is diverse & exciting, pulling flavors from their neighboring countries & relying on regional produce. 

chicken noodle larb

There’s so much I love about this chicken & noodle larb – the vibrancy from the herbs, the salty depth of flavor fish sauce imparts, of course the tartness from the limes. The food from Southeast Asia is intoxicating, exciting & pure. 

chicken & noodle larb

This salad is no exception. For me it ticks all the boxes. Be still my beating heart… I LOVE this salad. I hope you love it too. It’s a perfect balance of flavors & textures. Until next time xo. 

chicken noodle larb

chicken & noodle larb
Serves 6
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
  1. 2.8 oz (80g) mung bean noodles (2 bundles)
  2. 1 tablespoon peanut or coconut oil
  3. 1 tablespoon finely chopped lemongrass (white part only)
  4. 4 small red chilies, finely chopped
  5. 4 garlic cloves, minced
  6. 1 tablespoon finely grated ginger
  7. 2 lbs (907g) ground chicken (chicken mince)
  8. 2 small cucumbers, chopped
  9. 1/2 red onion, thinly sliced
  10. 4 oz (113g) bean sprouts
  11. 1/3 cup mint leaves, coarsely chopped
  12. 1/3 cup cilantro leaves, coarsely chopped
  13. shredded lettuce leaves, to serve
  14. chopped toasted peanuts, to serve
  15. sambal oelek (chili paste) & lime wedges to serve
  16. DRESSING
  17. 1/2 cup lime juice
  18. 1/4 cup fish sauce
  19. 3 tablespoons palm sugar
  20. 2 tablespoons peanut or coconut oil
  21. 2 tablespoons kecap manis (sweet thick soy sauce)
  22. 2 garlic cloves, minced
  23. 2 small red chilies, finely chopped
  1. To make the dressing, put all the ingredients in a jar and shake until combined.
  2. Place noodles in a medium pot of boiling water. Boil for 3 minutes. Remove from heat & let stand 5 minutes; drain. Refresh under cold water; drain well. Or follow directions on package.
  3. Heat oil in a large frying pan over medium-high heat. Add lemongrass, chilies, garlic and ginger and cook, stirring for 1 minute or until fragrant.
  4. Add chicken and cook, stirring occasionally, for about 10 minutes or until browned. Add half of the dressing and cook until hot. Remove from the heat.
  5. Add cucumber, onion, sprouts, mint, cilantro, noodles & remaining dressing; toss to combine. Serve on lettuce and sprinkle with peanuts. Top with sambal & add some lime wedges if desired.
The Fresh Aussie http://thefreshaussie.com/
Print Friendly

Speak Your Mind

*

%d bloggers like this: