Vietnamese chicken and noodle salad

Prep and cook time 35 MINS Serves 4 Ingredients

4 2 lemongrass stalks, tough outer leaves removed 4 1 tbsp Cooks’ Ingredients Nam Pla Fish Sauce 4 1 tbsp light brown soft sugar 4 40g fresh root ginger, peeled and cut into matchsticks 4 1 red chilli, nely sliced 4 2 Waitrose & Partners Omega 3 Chicken Breast Fillets 4 1 tbsp toasted sesame oil 4 200g dried rice vermicelli noodle nests 4 4 little gem lettuce hearts, shredded 4 3 carrots, peeled and pared

4 1 cucumber, halved, deseeded and cut into half moons 4 2 limes, zest of 1, juice of both 4 x 25g pack Thai basil 4 15g Cooks’ Ingredients Crispy Fried Onions

Method

1

For the dressing, halve the lemongrass stalks widthways, bash the thicker ends and nely chop the thinner ends. Place both in a small pan with the sh sauce, sugar, ginger, chilli and 5 tbsp water. Bring to the boil, simmer for 3-4 minutes then set aside to cool.

2

Heat a frying pan over a high heat. Loosely wrap the chicken in cling lm and atten with a rolling pin until 1cm thick. Brush with tbsp sesame oil and griddle for 4 minutes on each side until cooked through, then slice into thin strips.

3

Put the noodles in a large bowl and cover with just-boiled water. Leave for 10 minutes, drain and toss with tbsp sesame oil. Divide between 4 plates with the vegetables and chicken. Remove the thick lemongrass stalks from the dressing, stir in the lime zest and juice, and spoon over the noodle salad. Garnish with Thai basil and fried onions.