Vietnamese Chicken with Noodle Salad

Vietnamese Chicken with Noodle Salad

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 10, 2018.
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There will be lots of flavourful resting juices and crispy bits on your oven tray, be sure to include them in your dish for maximum deliciousness!

Ingredients

Vietnamese Chicken

  • Vietnamese butterflied half chicken

Noodle Salad

  • ½ broccoli
  • ½ Lebanese cucumber
  • ½ carrot
  • 100g vermicelli noodles
  • Drizzle of sesame oil
  • 3 Tbsp Vietnamese sauce
  • Drizzle of fish sauce

To Serve

  • 1 Tbsp coriander
  • ½ lime
  • 1 Tbsp mint leaves
  • Remaining Vietnamese sauce
  • 40g chopped peanuts

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Place chicken on prepared tray and bake for about 30 minutes until cooked through and golden. Set aside to rest.
  2. Roughly chop broccoli into small florets; cut cucumber into matchsticks; peel carrot into ribbons; roughly chop coriander leaves and stalks; cut lime into wedges for serving.
  3. When chicken has 10 minutes cook time remaining, place broccoli and noodles in a large heat-proof bowl.
  4. Pour over boiling water and use a fork to separate strands. Leave for 5 minutes then drain. Use kitchen scissors to cut noodles in a few places to make them easier to eat. Drizzle with a little sesame oil to prevent sticking.
  5. Slice chicken and reserve any resting juices. Add cucumber, carrot, first measure of Vietnamese sauce and any resting juices to bowl with noodles and toss to combine. Season to taste with fish sauce.
  6. To serve, spoon noodle salad into bowls and top with Vietnamese chicken and a drizzle of remaining Vietnamese sauce. Garnish with a sprinkle of coriander, mint leaves and peanuts and squeeze over lime.

Nutritional Information

Energy 1962 kj
469 kcal
Protein 30.7g
Carbohydrate 47.2g
Fat 17.9g