Vietnamese Chicken Noodle Salad

What always makes a salad great is the dressing flavours. This one has a quick pickle dressing for the carrot & cucumber. Then a punchy, spicy dressing for the entire salad. Delish!

TIP: You can always add more chilli!!

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chicken breast, sliced

30 grams of vermicelli rice or mung bean noodles

Cucumber ribbons

1 small carrot, julienne or grated

1/4 cup of fresh mint leaves

1/4 cup of fresh coriander leaves

A few butter or cos lettuce leaves

1/2 long red chilli, sliced (optional)

1/2 teaspoon of cold pressed coconut oil

Pickling Liquid

2 teaspoons of apple cider vinegar

1 teaspoon of fish sauce

1/2 teaspoon of coconut sugar

Dressing

1 tablespoon of fresh lime juice

1 teaspoon of fish sauce

1/2 teaspoon of pure sesame oil

1/4 teaspoon of coconut sugar

1/2 bird's eye red chilli, sliced

Method

Soak the vermicelli noodles in boiling water for around 15mins & drain well. Or cook as per packet instructions.

Make the pickling liquid & dressing in separate bowls. Stir or shake the dressing well.

Cucumber ribbons are easily made by using a good vegetable peeler. We used about a 10cm piece of cucumber, however you can use as much as you like. Place the cucumber, carrot & most of the mint leaves into a bowl. Cover with the pickling liquid and mix together well.

Heat the coconut oil in a small pan to a medium heat & add the chicken slices. Depending on how thick they are they should only take a few minutes to cook each side.

Place the lettuce, noodles & herbs into a serving bowl. Drain the pickled carrot & cucumber of excess liquid and add to the serving bowl.

Top with the chicken, long red chilli slices & spoon over the dressing. Enjoy immediately!

Calories: 312
Protein: 25
Carbs: 33.2
Fibre: 4.5
Fat: 6.4

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