Vietnamese Chicken with Noodle Salad

Vietnamese Chicken with Noodle Salad

Ready in minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 27, 2019.
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Ingredients

SALAD

  • 100g vermicelli noodles
  • ½ bag slaw
  • 1 carrot, grated or peeled into ribbons
  • ½ bunch mint, chopped
  • ½ bunch coriander, chopped

CHICKEN

  • 1 pack lean chicken breast steaks
  • 1 pack Vietnamese dressing

TO SERVE

  • 1 lemon, cut into wedges
  • ½ pack mung bean sprouts
  • ½ pack peanuts

Steps

  1. Bring a full kettle of water to the boil.
  2. Cook & prep salad. Place vermicelli in a heatproof bowl with a pinch of salt and cover with boiling water. Leave to soak for 4-5 minutes, until tender.
  3. Cook chicken. Heat ¾ tsp oil in a fry-pan on medium-high heat. Pat chicken dry, season and cook for 3-5 minutes each side (depending on thickness), or until cooked through.
  4. Reduce heat to low, add Vietnamese dressing and turn chicken in dressing for 30 seconds to coat. Rest, covered. Reserve dressing in pan, off heat to keep warm.
  5. Finish salad. Drain noodles and use scissors to snip in a few places. Add noodles, slaw and carrot to a bowl.
  6. Slice chicken thinly and add to bowl with slaw and noodles, along with resting juices. Add dressing and herbs and toss to combine. Season.
  7. Serve chicken salad topped with mung bean sprouts and peanuts and squeeze over lemon. READY

Nutritional Information

Energy 1597 kj
382 kcal
Protein 36.6g
Carbohydrate 31.4g
Fat 11.1g