Poached Chicken and Vermicelli Noodle Salad with Japanese Dressing

Poached Chicken and Vermicelli Noodle Salad with Japanese Dressing

Ready in 15 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 27, 2016.
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You will only need 200g of noodles but they are difficult to separate while dry. Cook the whole packet and remove a handful of noodles.

Ingredients

POACHED CHICKEN AND VERMICELLI NOODLE SALAD

  • 550g chicken breast
  • 3 cups cold water
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 200g vermicelli noodles
  • 1 carrot
  • 1 Lebanese cucumber
  • 100g snow peas
  • 1 capsicum
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 50g Japanese dressing

TO SERVE

  • 50g Japanese dressing

Steps

  1. a full kettle to the boil.
  2. Pat chicken dry with paper towels. Place in a pot with water, soy sauce and sesame oil, cover with a lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for about 15 minutes, depending on thickness. The residual heat will cook chicken through.
  3. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
  4. Thinly slice poached chicken breast, season to taste with salt and pepper and set aside.
  5. Peel carrot and cucumber into long, thin ribbons, stopping when you reach the cucumber core and seeds (discard core and seeds); roughly chop snow peas; remove core and seeds from capsicum and thinly slice.
  6. Add all poached chicken and vermicelli noodle salad ingredients to a large bowl and toss well until combined.
  7. Divide poached chicken and vermicelli noodle salad between bowls and top with a dollop of remaining Japanese dressing.

Nutritional Information

Energy 2308 kj
552 kcal
Protein 32.7g
Carbohydrate 46.4g
Fat 26.5g