Kiss The Cook: Vietnamese Chicken Noodle Salad

This is a filling salad and excellent for using up any leftover noodles or protein (chicken, steak or salmon work well) from the night before, with one of my favourite Asian-style dressings. The key combination here is protein + salad + herbs + peanuts + dressing. The possibilities are endless!

You’ll Need:

Salad

• 150g uncooked noodles
• (rice, egg, buckwheat all work)
• 1 chicken or vegetable stock cube (optional)
• 300g chicken breast, shredded
• (or equivalent amount of meat/fish)
• 150g mixed crunchy vegetables, such as cucumber, celery, carrot or beansprouts
• Handful of peanuts
• Handful of fresh herbs: coriander,
• mint and Thai basil
• Asian dressing
• 4 tbsp lime juice
• 4 tbsp fish sauce
• 4 tbsp rice vinegar
• 3 tbsp sugar
• 1 red chilli, deseeded and finely chopped
• 1 clove garlic, minced

Method:

• Cook your noodles according to the instructions on the packet. Add a chicken or vegetable stock cube to the boiling water to add a little flavor if you’re feeling it. Drain and allow the noodles to cool.
• Shred your chicken breast/meat/fish.
• Prepare your salad by peeling and chopping the vegetables.
• Mix together ingredients for the Asian dressing.
• Combine salad dressing with the protein and (now cold) noodles.
• Grind your peanuts in a mortar and pestle.
• Chop some fresh herbs on top and sprinkle with the ground peanuts.
• Dress the salad and serve.

Serves 2 adults.