Serves: 4
Warm Vietnamese Chicken Noodle Salad
With the tang of lime and lemongrass, this Asian noodle bowl salad makes a refreshing summer meal. For an easy variation, try marinating butterflied chicken breast steaks and cooking on the barbecue.
Ingredients:
200g dried thin rice stick noodles
500g Mount Barker Chicken Breast, sliced thinly
1 tablespoon oil, to stir-fry
200g dried thin rice stick noodles
500g Mount Barker Chicken Breast, sliced thinly
1 tablespoon oil, to stir-fry
Marinade:
• 2 teaspoons minced lemongrass
• 2 garlic cloves, finely chopped
• 1½ tablespoons fish sauce
• 1 teaspoon brown sugar
• 1 tablespoon oil
Dressing:
• 1 garlic clove, minced
• 1 red chilli, seeded and sliced
• ¼ cup caster sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• ½ cup water
• 1 small soft leaf lettuce
• 1 Lebanese cucumber, sliced
• 1 carrot, peeled and grated
• 1/2 cup coriander leaves
• 1/2 cup mint leaves
• Crispy fried shallots
• chopped roasted peanuts
Instructions:
1. Combine marinade ingredients and add chicken. Toss until well coated. Set aside for 15-30 minutes.
2. Cook noodles according to packet instructions. Drain, then rinse under cold water. Drain well and set aside.
3. Make Dressing: Place garlic, chilli, sugar, fish sauce, lime juice and ½ cup water in a small bowl. Stir until sugar dissolves.
4. Heat a large frying pan or wok over medium-high heat.
5. Add oil.
6. Stir-fry half of the chicken for 2 to 3 minutes until cooked through, cover and set aside to keep warm.
7. Repeat with the remaining chicken.
8. Serve in individual serving bowls.
9. Place lettuce leaves and noodles in each bowl.
10. Top with cucumber, carrot, chicken, coriander and mint.
11. Drizzle with dressing and sprinkle with fried shallots and peanuts.
1. Combine marinade ingredients and add chicken. Toss until well coated. Set aside for 15-30 minutes.
2. Cook noodles according to packet instructions. Drain, then rinse under cold water. Drain well and set aside.
3. Make Dressing: Place garlic, chilli, sugar, fish sauce, lime juice and ½ cup water in a small bowl. Stir until sugar dissolves.
4. Heat a large frying pan or wok over medium-high heat.
5. Add oil.
6. Stir-fry half of the chicken for 2 to 3 minutes until cooked through, cover and set aside to keep warm.
7. Repeat with the remaining chicken.
8. Serve in individual serving bowls.
9. Place lettuce leaves and noodles in each bowl.
10. Top with cucumber, carrot, chicken, coriander and mint.
11. Drizzle with dressing and sprinkle with fried shallots and peanuts.
