Vietnamese Chicken Noodle Salad
250 g dried rice noodles e.g. vermicelli
400 g skinless cooked chicken, cut into thin strips
1 tbsp olive or canola oil
2 cups cabbage, shredded
1 red capsicum, finely sliced
1 Lebanese cucumber, finely sliced
1 carrot, grated
½ cup shallots, sliced
1 cup bean shoots (optional)
½ cup mint, chopped (optional)
½ cup coriander, chopped (optional)
For the dressing
⅓ cup lemon juice
1 tbsp caster sugar, dissolved in 1 tablespoon of boiling water
2 tbsp reduced-salt soy sauce
In a large heatproof bowl, place rice noodles and cover in hot boiling water.
Separate with a fork and allow to stand for 4 minutes or until noodles are tender. Drain and return to bowl.
Add chicken and remaining ingredients.
In a small bowl, whisk dressing ingredients together.
Pour dressing over salad immediately prior to serving and toss through.
Serving Size 170g
- Amount Per Serving
- % Daily Value *
- Total Fat 4.4g7%
- Saturated Fat 0.8g4%
- Sodium 211mg9%
- Total Carbohydrate 10.3g4%
- Sugars 4.4g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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