This lemongrass chicken noodle salad is the perfect dish for weeknights. It’s packed with chicken that is marinated in a tasty lemongrass and coconut sauce, low-carb tofu shirataki noodles, and crisp vegetables. It’s a great light meal for summer!

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes


Chicken and Marinade

  • 2 stalks lemongrass
  • 1/2 cup (120ml) light coconut milk
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic
  • 1 inch piece of ginger, peeled and thinly sliced
  • 1 pound (450g) chicken breast
  • kosher salt



  • 3 8-ounce packages of House Foods fettuccine tofu shirataki, drained and rinsed
  • 3 small carrots, peeled and cut to matchsticks
  • 1 1/4 cups sliced cucumbers
  • 1/4 cup thinly sliced red onions (about 1/4 of a medium onion)
  • 1 stalk of scallions, sliced
  • 3 tablespoons fish sauce
  • 1 lime, juiced
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon sesame oil
  • pinch of salt

Optional Toppings

  • chopped roasted peanuts
  • cilantro
  • red pepper flakes


  1. Chop off the bottom end of the lemongrass stalk. Peel off a few of the outer leaves (about 2 or 3) to reveal the fleshier part of the lemongrass. Chop off the green, woodier part of the lemongrass. Using a microplane zester/grater, grate lemongrass, starting from the bottom of the stalk.
  2. Blend lemongrass, coconut milk, fish sauce, 1 tablespoon olive oil, garlic, and ginger. I like using an immersion blender for this. Set aside.
  3. Slice chicken breasts into smaller chunks. I like slicing a breast in half, and then take the thicker half and slicing that into 2 thinner slices. Sprinkle both sides of the chicken chunks with a bit of kosher salt. Place chunks in a sealable plastic bag and pour marinade inside. Shake bag so that the marinade covers all chicken pieces. Refrigerate for at least 30 minutes.
  4. While chicken is marinating, prep noodles. Fill a small pot or saucepan with water, about several inches, and bring to boil. Cook noodles for 3 to 4 minutes. Drain water and run under cold water. Pour noodles into a bowl. Add 3 tablespoons of fish sauce, juice of 1 lime, sugar, 1 1/2 teaspoons sugar, 1/2 teaspoon sesame oil, and a pinch of salt. Stir ingredients together and adjust seasonings to your taste.
  5. To cook chicken, drizzle a tablespoon of olive oil on a sauté pan and heat over medium-high heat. Shake excess marinade off chicken chunks before placing in the pan. Cook each side for about 4 minutes, until they’re cooked through. Dish onto a plate and let chicken rest for a few minutes before cutting them up. I shredded the chicken, but you can also slice them into 1/2-inch strips.
  6. Toss noodles, sliced carrots, cucumbers, red onion, scallions, and chicken together. Serve noodle salad with chopped peanuts, fresh cilantro, and red pepper flakes, if you like.


Substitutions: For richer tasting chicken, you can use full-fat coconut milk or coconut cream. You can also substitute fish sauce with tamari or soy sauce.

NUTRITION INFORMATION: Yields 4 servings. Amount per serving: Calories: 287, Total Fat 13g, Saturated Fat: 3g, Sodium: 1344mg, Cholesterol: 73mg, Total Carbohydrate: 12g, Dietary Fiber: 3g, Sugar: 6g, Protein 29g