every one a winner
every one a dinner
Vietnamese Chicken Noodle Salad
To serve – 4
Preparation time – 7 minutes
Cooking time – 3 minutes
Tangy salad, just right for a summer’s evening.
150g/5 oz rice vermicelli ½ cucumber, cut in half lengthways 250g/8 oz ready-cooked chicken breast, shredded 2 carrots, cut into thin strips 75g/3 oz bean sprouts 4 tbsps chopped fresh mint, plus extra to garnish 4 tbsps chopped fresh coriander, plus extra to garnish 50g/2 0z ready-roasted peanuts, chopped Dressing: 2 tbsps rice wine vinegar 3 tbsps sweet chilli sauce 1 tbsp Thai Fish sauce (Nam Pla) 4 tbsps lime juice
- Place the vermicelli in a large bowl and pour over the boiling water to cover. Leave to stand for 3 minutes, then refresh under cold water and leave to drain.
- Meanwhile, remove the seeds from the cucumber using a teaspoon and thinly slice to form crescents. Place in a bowl with the chicken, carrots, bean sprouts, chopped herbs and peanuts, then add the drained noodles and toss well.
- Whisk together all the dressing ingredients, then pour over the noodles and stir well. Serve garnished with extra coriander and mint leaves.
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