Vietnamese Chicken Noodle Salad

 
 
Makes 4 small serves
 
 
50g dry rice noodles
1 cup chicken stock
200g chicken breast
1 cup Chinese cabbage, finely sliced
1 carrot, cut into match sticks
1 small red capsicum, finely sliced
Handful fresh mint
1 tablespoon rice vinegar
Juice of ½ a lime (cut other half in wedges to serve)
1 tablespoon fish sauce (or to taste)
1 clove garlic, crushed
1 teaspoon sriracha (chilli sauce)
1 teaspoon palm or brown sugar (optional)
Fresh chilli and lime wedges to serve
 
Cook rice noodles according to instructions on packet. Set aside. Bring stock to a simmer. Poach chicken in stock until cooked through, remove from stock and using two forks, pull apart until shredded. Place noodles, cabbage, carrot, capsicum and mint in a bowl and top with shredded chicken. To make dressing, combine the next six ingredients in a small jar and shake well. Pour dressing over salad and top with chilli and lime wedges to serve.
 
Nutrition information (per serve): kilojoules 675, calories 161, protein 16.5g, fat 2.5g, saturated fat 0.5g, carbohydrate 16.5g, fibre 3.5g.
 

 

Vietnamese Chicken Noodle Salad

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