Vietnamese Chicken Noodle Salad Recipe
An easy Vietnamese salad- great for warm nights when you dont feel like heating up the kitchen too much. If you're not keen on fresh chilli in a salad, then add in extra sweet chilli sauce in place of the fresh chilli. Be sure to check that your fish sauce and chilli sauce are gluten-free if following a gluten-free diet
Ingredients
- 500 g chicken breast fillets
- 150 g rice stick noodles
- 2 cups Chinese cabbage (wombok cabbage)
- 2 carrots, peeled and coarsely grated
- 8 green onions, ends trimmed, thinly sliced diagonally
- 1/4 cup fresh mint leaves
- 1/4 cup coriander leaves
- 1 garlic clove, finely chopped finely
- 1 medium sized hot red chili, deseeded and finely chopped (asian style chilli)
Salad dressing
- 1 tablespoon rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 2 teaspoons peanut oil
- 2 teaspoons sweet chili sauce
- 1 tablespoon caster sugar, .or to taste
Instructions
- Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Remove the chicken from the water and set aside to cool for about 10 minutes.
- Coarsely shred chicken and place in a large mixing bowl.
- Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain the noodles well.
- Place the salad dressing ingredients in a screw top jar and shake well until combined.
- Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine.
- Drizzle with dressing and gently toss to combine.
- Divide the salad among serving plates and serve immediately.
Add Your Own Notes
Nutrition
Serving: 284gCalories: 355.1kcalCarbohydrates: 38gProtein: 33.5gFat: 7.4gSaturated Fat: 1.6gCholesterol: 111.5mgSodium: 456.7mgFiber: 3.7gSugar: 7.1g
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