Lemongrass Kangaroo Noodle Salad

Lemongrass Kangaroo Vietnamese Noodle Salad Recipe Healthy
Yield: 4

Lemongrass Kangaroo Noodle Salad

Lemongrass Kangaroo Vietnamese Noodle Salad Recipe Healthy

An easy Vietnamese inspired noodle salad with tender strips of Kangaroo and a tangy dressing.

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes


Lemongrass Kangaroo

  • 400g Kangaroo, thinly sliced into bite sized pieces
  • 1 tbsp lemongrass paste
  • 1/2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1/2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp peanut oil

Noodle Salad

  • 300g rice vermicelli noodles
  • 1 continental cucumber, grated
  • 1 large carrot, grated
  • 1/2 bunch fresh mint
  • 1/2 bunch fresh coriander
  • Fried shallots, to serve

Tangy Vietnamese Salad Dressing

  • 6 tbsp boiling water
  • 2 tbsp sugar
  • 2 tbsp fish sauce
  • 2 tsp brown rice vinegar
  • juice of 2 limes


Lemongrass Kangaroo

  1. Combine lemongrass, garlic, ginger, fish sauce, and sugar in a bowl. Toss through the kangaroo and set aside to marinate for 30 minutes.
  2. Heat a wok over high heat until very hot, and then add the oil.
  3. Spread the kangaroo in the wok in a single layer, and sear the meat for about a minute, until browned. Then stir fry for an additional 30 seconds until just cooked. Remove and set aside.

Noodle Salad

  1. Prepare the noodles according to the packet instructions. Once cooked through, rinse under cold water and set aside in a colander to strain for 5 minutes.
  2. Divide the noodles across four bowls, then top with the cucumber, carrot, coriander, and mint.
  3. Top with the Kangaroo, and sprinkle with fried shallots.

Tangy Salad Dressing

  1. Combine all ingredients, and drizzle over the noodle salad before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 402Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 1053mgCarbohydrates: 46gFiber: 3gSugar: 17gProtein: 32g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

Lemongrass Kangaroo Noodle Salad

During my time in the UK, the one protein I missed the most was Kangaroo. It simply wasn’t available in Scotland! Now, I love kangaroo – I will happily swap out most beef recipes for kangaroo. Which is exactly what I have done in this super easy lemongrass kangaroo noodle salad recipe.

Inspired by a Vietnamese noodle salad, this kangaroo salad recipe is incredibly quick and easy to whip up either after work or on a sunny Sunday afternoon. Being a light and tangy salad, it’s also perfect for the oncoming summer here in Brisbane!

A lot of people find it scary to cook with kangaroo, or simply don’t like it. Similar to venison and lamb, it’s one of those meats that people can be fickle about. One bad experience, and they’re done! The secret to kangaroo is to cook it either very quickly, or very slowly. And unless you’re stir frying it, such as in this recipe, you always want to to be no more done than medium, or medium rare. Medium-rare kangaroo loin is absolutely amazingly delicious!

I know it’s been a hot minute since I was posting recipes regularly, and I hope this will change. At least, I am planning for it to change with updates being planned weekly once more! And what better recipe than something featuring Kangaroo – an ingredient that is incredibly underappreciated. Also, underrepresented in the recipe world! 

Either way, with Christmas rapidly approaching, there’ll be plenty of Christmas and summer inspired recipes to come so watch this space!

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