Easy Eats Recipe: Vietnamese-inspired chicken noodle salad
A simple, zingy and fresh weeknight dinner for warm evenings. If you grab a store-bought rottiserie chicken, this recipe can be made easily in 15 minutes. Using a good quality fish sauce makes a big difference to the dressing.
A simple, zingy and fresh weeknight dinner for warm evenings. If you grab a store-bought rottiserie chicken, this recipe can be made easily in 15 minutes. Using a good quality fish sauce makes a big difference to the dressing.
Ingredients
- For the salad:
- 200g vermicelli rice noodles
- 1 medium carrot, shredded
- 1 red capsicum, thinly sliced
- 10cm piece cucumber, cut into matchsticks
- Large handful fresh mint leaves, roughly chopped
- Large handful fresh coriander, roughly chopped
- 2 cups torn roast chicken
- Crispy shallots, to serve
- For the dressing:
- 1 garlic clove, finely diced
- ½ teaspoon dried chilli flakes (or 1 deseeded fresh red chilli, diced)
- 2 tablespoons good-quality fish sauce
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- ¼ cup fresh lime juice (lemon juice will work too)
- 3-4 teaspoons sugar
Instructions
- 1.
Whisk together the dressing ingredients.
- 2.
Cook the noodles according to the packet instructions. Drain and run under cold water. Drain well in a colander.
- 3.
Combine the noodles, dressing and vegetables. Toss well. Add the herbs, chicken. Mix through well.
- 4.
Divide between four bowls. Garnish with crispy shallots and serve.
