Asian Noodle Salad with Broiled Hoisin Chicken Thighs

Asian Noodle Salad with Broiled Hoisin Chicken Thighs is like a spring roll in a bowl with the most amazing honey soy dressing all topped and broiled chicken for protein. This easy meal comes together in no time and is great for meal prep.


This easy Asian Noodle Salad with Broiled Hoisin Chicken Thighs will fulfill all your salad dreams. Inspired by a fresh spring roll, this is the furthest thing from a boring green salad. 

This Asian noodle salad is packed with flavor from the fresh herbs, crunchy veggies, honey soy dressing, and broiled crispy chicken thighs. We have been eating it for lunches for the past couple of weeks and couldn't be happier. Not only can you make it in advance (yay!), I think it gets better after a day in the fridge when the noodles really have time to soak up the dressing. The recipe itself originally was inspired by fresh Vietnamese spring rolls and then took on a mind of its own from there.

The base started with rice noodles (soba noodles would work as well), lots of fresh crunchy veggies, and fresh herbs, which are key to a good spring roll. The dressing is a simple Asian inspired dressing with fresh lime juice, rice vinegar, soy sauce, honey, garlic, and a Thai chili pepper for a bit of spice. Then to add some protein, I broiled up some boneless skinless chicken thighs with Hoisin sauce. It's a delicious and fairly simple meal.

Asian Noodle Salad with Chicken in a beige bowl with noodles, veggies, and peanuts.

For a vegetarian version of the salad, there are a few different options. The first is to broil tofu in place of the chicken. Start by slicing the tofu into horizontal planks and pressing it to remove some of the excess moisture. From there, brush it with the hoisin and follow the same steps as the chicken. Consider placing it on a wire rack to prevent sticking. If you don't want to use tofu, you could also add some edamame, chickpeas, seitan, or tempeh. Or if you aren't worried about protein, just leave it out completely. 

If you are on Weight Watchers, you may be wondering if you can use chicken breast to reduce the number of points. You absolutely can but I wouldn't broil the chicken since it can quickly get dry. Instead, chop the chicken into bite-size pieces and quickly cook it in a skillet with coconut oil or cooking spray until cooked through. Then toss it with the hoisin sauce.  Shredded rotisserie chicken breasts tossed in hoisin would work as well. If you go this route, the salad only has 5 Freestyle Smartpoints per serving.

Vietnamese noodle salad with chicken in a bowl with peanuts.

What noodles are used in an Asian Noodle Salad?

Honestly, you can use almost any noodle to make an Asian noodle salad. For Vietnamese salads, vermicelli or rice noodles are usually used. I love this option since they are no cook and just need to be soaked in hot water. Soba noodles are another popular choice and add a hearty texture since they are normally made with buckwheat, which adds some texture and bite. If you can't find Asian noodles, you can use any regular pasta noodle. Look for a whole wheat or high fiber option to make things healthier.

How to Make Vietnamese Salad Dressing

  • 4 tbsp. lime juice
  • 2 tbsp. low sodium soy sauce (or a combination of fish sauce and soy sauce)
  • 2 tbsp. honey (or agave, brown sugar)
  • 2 tbsp. rice vinegar
  • 1 garlic clove, minced
  • 1 Thai red chili pepper (or 1 serrano pepper, seeded and minced)
  • Instructions: Stir everything together and taste. You can add some olive oil or sesame oil to thin the dressing out as well or make the flavor milder. Keeps in the fridge 3-5 days.

How to Meal Prep Asian Noodle Salad

This is one of my favorite salads for meal prep. The best way to pack up the salads is to use a mason jar. Place the noodles in the bottom of the jar and pour in the dressing. Then pile the veggies on top of that and finish with the chicken. This ensures that the veggies stay nice and crunchy. Plus it gives the noodles time to absorb all that yummy flavor. When ready to eat, mix everything together in the jar or on a larger plate.

This recipe was originally published in 2014 but has been updated with new photos and information.

The Recipe
Asian noodle salad with vegetables and broiled hoisin chicken on top.

Asian Noodle Salad with Broiled Hoisin Chicken Thighs

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    • 1 lb. boneless skinless chicken thighs
    • 2 tbsp. Hoisin sauce
    • 2 cups cabbage, thinly sliced
    • 1 cup carrots, shredded
    • 1 cup cucumber, julienne or sliced thin
    • 1 red pepper, julienne or sliced thin
    • 1/2 red onion, sliced thin
    • 1/4 cup cilantro, chopped
    • 1/4 cup basil (or Thai basil), chopped
    • 4 tbsp. lime juice
    • 2 tbsp. low sodium soy sauce (or fish sauce)
    • 2 tbsp. honey (or agave, brown sugar)
    • 2 tbsp. rice vinegar
    • 1 garlic clove, minced
    • 1 Thai red chili pepper (or 1 serrano pepper, seeded and minced)

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    (Hide Photos)

    Preheat the broiler. Brush the chicken thighs with Hoisin sauce. Place on a foil covered baking sheet. Broil 4-6 inches from the broiler for 5 minutes each side or until cooked through. You can also cook these on the grill.


    Cover the rice noodles in cold water and soak for 10-15 minutes until tender OR prepare according to package directions.


    Meanwhile prepare the vegetables and make the dressing by combining the lime juice, soy sauce, honey, rice vinegar, garlic, and chili pepper.


    When the rice noodles are ready, drain them well, removing any excess water.


    Toss together the noodles, chicken, and vegetables with the dressing.

    Nutritional Facts
    Serving Size: 2 cups
    Amount Per Serving
    Calories 339
    Calories from Fat 6
    % Daily Value *
    Total Fat 5g
    Saturated Fat 1g
    Monounsaturated Fat 2g
    Polyunsaturated Fat 1g
    Cholesterol 99mg
    Sodium 650mg
    Total Carbohydrate 46g
    Dietary Fiber 4g
    Sugars 16g
    Protein 26g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    The Nutritional Values provided are estimates only and may vary based on the preparation method.


    If you have time toss the vegetables, noodles, and dressing together and let rest for 15 minutes before serving so that the noodles can soak up the dressing.
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    About the authorMeet Kristen McCaffrey
    Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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    On Asian Noodle Salad with Broiled Hoisin Chicken Thighs
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    user image
    January 16, 2019 - 17:15
    Add a Rating:
    This is actually good. Love that you offer to recipe reducer. Made 2 portions and the second one will be lunch.
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    Fielding Peter
    April 26, 2017 - 06:45
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    Love it! Tasted like a great Thai salad from a restaurant. You won't feel deprived eating "slender" food with this wonderful dish. I didn't use as much cabbage as the recipe called for, but added snow peas because I had so many to use from the garden. I believe that you could adjust the vegetables quite easily to what you like best with good results. I also have Thai basil in my garden and used half regular basil and half Thai. The Thai basil and the chili pepper really makes things pop.
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    Kristen Gonzales
    April 22, 2016 - 19:56
    Add a Rating:
    Yummy! I made this so I could eat it for lunch throughout the week. Very tasty and easy to make!
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