Vietnamese Chicken with Noodle Salad

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 1½ 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 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. Prep lime.
8. Serve chicken salad topped with mung bean sprouts and peanuts and squeeze over lemon.