Vietnamese chicken salad

Chicken · Vietnamese classic.

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

Method

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

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