Vietnamese chicken noodle salad
Serves 4
3 chicken fillets 150g rice noodles 1 tbsp rice vinegar 2 tbsp fresh lime juice 1 tbsp sweet chilli sauce 2 tsp fish sauce 2 tsp peanut oil 100g finely shredded Chinese cabbage/white cabbage 2 carrots, peeled, coarsely grated 8 spring onions, ends trimmed, thinly sliced diagonally Small handful of fresh mint leaves Small handful of fresh coriander leaves
1 Place the chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.
2 Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for five minutes to soften. Stir with a fork to separate. Drain well.
3 In a jar, combine the vinegar, lime juice, sweet chilli sauce, fish sauce and oil. Close and shake to combine.
4 Add the noodles, cabbage, carrot, spring onions, mint and coriander to the chicken and toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.
191kcal, 0.8g fat (0.18g saturated), 33g carbs (3.6g sugars), 15g