Vietnamese · Chicken

Vietnamese chicken salad

Name: Vietnamese chicken salad
Cuisine: Vietnamese
Ingredients: 140g Rice Noodles; 1 Carrots; 1/2 Cucumber; 2 Chicken Breasts; 50g Radish; 1/2 Red Onions; Bunch Mint; 25g Peanuts; 1 chopped Red Chilli; Zest and juice of 1 Lime; 1 ½ tbsp Fish Sauce; 1 ½ tbsp Soy Sauce; 1 ½ tbsp Sesame Seed Oil

lunchdinnerDairy-FreeShellfish-FreeEgg-Free

Ingredients

Rice Noodles5 oz
Carrots1
Cucumber1/2
Chicken Breasts2
Radish1¾ oz
Red Onions1/2
MintBunch
Peanuts1 oz
Red Chilli1 chopped
LimeZest and juice of 1
Fish Sauce1 ½ tbsp
Soy Sauce1 ½ tbsp
Sesame Seed Oil1 ½ tbsp

Instructions

1
To make the dressing, whisk all the ingredients together in a large serving bowl.
2
Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
3
Peel the carrot into long strips using a vegetable peeler.
4
Do the same for the cucumber, until you reach the seeds (discard them).
5
Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint.
6
Toss well to coat in the dressing, scatter over the peanuts and serve.