Vietnamese Chicken Noodle Salad

Vietnamese Chicken Noodle Salad

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 28, 2018.
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Be sure to only use half the packet of noodles, as the dish will be dry using whole packet. As it’s hard to break the bundle of noodles in half before they are cooked, cook the whole packet and reserve half to use for a salad another day.

Ingredients

Vietnamese Chicken

  • 150g chicken thighs
  • 30g Vietnamese paste
  • ¼ bag broccolini, any larger heads cut in half lengthways
  • ½ capsicum, thinly sliced
  • 2 tablespoons water

Vermicelli Noodles

  • ½ packet vermicelli noodles (cook the whole packet)
  • 1 teaspoon sesame oil
  • Juice of ½ lemon
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce
  • ½ Lebanese cucumber
  • 1 tablespoon mint leaves
  • 2 tablespoons coriander leaves

To Serve

  • 2 teaspoons chopped peanuts (optional)

Steps

  1. Bring a half-full kettle to the boil. Preheat BBQ hot plate to medium heat (if using). Prepare broccolini and capsicum. Pat chicken dry and toss with Vietnamese paste in a bowl. Season and set aside.
  2. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, cover and leave for 5 minutes then drain. Use scissors to cut noodle strands in a few places. Return to the bowl and toss with sesame oil.
  3. Combine lemon juice, fish sauce and sweet chilli sauce in a medium bowl. Dice cucumber 1 cm, roughly chop mint and coriander. Add all to bowl and set aside.
  4. Heat a drizzle of oil in a small fry-pan on medium heat, or use BBQ. Cook chicken for about 3 minutes each side, (depending on thickness) or until cooked through. Set aside to rest. Reserve pan.
  5. Wipe pan clean and return to high heat. Add broccolini, capsicum and water to pan and cook for about 2 minutes until just tender. Roughly pull chicken apart using 2 forks. Add to a bowl with dressing and vegetables then add half of the cooked noodles. Toss to combine and season.
  6. To serve, place Vietnamese chicken noodle salad into a bowl and sprinkle with chopped peanuts.

Nutritional Information

Energy 2700 kj
645 kcal
Protein 31.5g
Carbohydrate 55.2g
Fat 33.9g