Vietnamese chicken noodle salad

A colourful salad with a lot of bite!

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Serves 6

Prep

20M

Cook

Total

25M

Ingredients

Dressing

2 1/2 tablespoon fish sauce

2 1/2 tablespoon brown sugar

3 teaspoon finely grated ginger

1 tablespoon lime juice

1 teaspoon sesame oil

1 pinch chilli flakes

1 clove garlic, crushed

1 x 200 gram packet vermicelli noodles

1 packet snow peas

1 whole cooked chicken (size 16-20)

1/2 red cabbage, finely sliced

1 red capsicum, sliced

3 large carrots, thinly sliced or grated

1 bunch fresh basil leaves, torn

1 cup sweetcorn kernels

fresh basil, coriander or mint, to serve

1 cup roasted peanuts, to serve

Method

1.To make the dressing, whisk all the ingredients together in a bowl until sugar is dissolved. Set aside.

2.Cook vermicelli according to packet directions and drain. Set aside.

3.Snap the tops off the snow peas and pull down sideways to remove the chewy string along the edge. Shred chicken and add to a mixing bowl with the cabbage, capsicum, carrot, torn basil leaves and sweetcorn. Add half the dressing and toss well to coat.

4.Place noodles on a large platter or in bowls, then top with the dressed salad, chopped fresh herbs, roasted peanuts and some chopped fresh chilli, if you like.

5.Drizzle with the remaining dressing – it will soak through to the noodles.

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Ingredients

Method

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