Vietnamese chicken noodle salad

GREEN (SA & ACT)
Everyday (NSW)

Makes 8 serves

Ingredients:

• 250g dried rice noodles e.g. vermicelli
• 400g skinless cooked chicken, cut into thin strips
• 1 tablespoon 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:

• 1/3 cup lemon juice
• 1 tablespoon caster sugar, dissolved in 1 tablespoon of boiling water
• 2 tablespoons reduced salt soy sauce

Method:

1. In a large heatproof bowl, place rice noodles and cover in hot boiling water.
2. Separate with a fork and allow to stand for 4 minutes or until noodles are tender. Drain and return to bowl.
3. Add chicken and remaining ingredients.
4. In a small bowl, whisk dressing ingredients together.
5. Pour dressing over salad immediately prior to serving and toss through.

Variations:

• Use different noodles such as hokkien, chow mein, or pad thai noodles.
• Add or remove different vegetables to the recipe, ensuring that the overall amount of veggies is the same.
• Replace the chicken with firm tofu or extra veg.

 Tips:

• Don’t oversoak the noodles or they will stick together and become very hard to manage.
• This recipe is very easy to double or triple of you want to make a large batch, or use some as the filling for rice paper rolls.

Recipe tested by JG June 2016

Download and print this recipe: Vietnamese chicken noodle salad