Vietnamese chicken noodle salad

Name: Vietnamese chicken noodle salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Chicken breast, sliced into strips; 15 ml Fish sauce; 5 g Caster sugar; 0.5 Garlic, crushed; 15 ml Vegetable oil; 200 g Rice noodles; 200 g Carrots, grated; 1 Cucumber, cut into matchsticks; 2 Little gem lettuce, shredded; 100 g Beansprouts; 15 g Fresh mint; 15 g Fresh coriander; 40 g Roasted peanuts, roughly chopped; 2 Limes, juiced; 30 ml Fish sauce; 20 g Caster sugar; 1 Fresh chillies, finely chopped, optional

A cool, zingy bowl of rice noodles, grilled chicken, crunchy veg and herbs with a sweet-sharp lime dressing.

Ingredients

400 g Chicken breast, sliced into strips
15 ml Fish sauce
5 g Caster sugar
0.5 Garlic, crushed
15 ml Vegetable oil
200 g Rice noodles
200 g Carrots, grated
1 Cucumber, cut into matchsticks
2 Little gem lettuce, shredded
100 g Beansprouts
15 g Fresh mint
15 g Fresh coriander
40 g Roasted peanuts, roughly chopped
2 Limes, juiced
30 ml Fish sauce
20 g Caster sugar
1 Fresh chillies, finely chopped, optional

Method

Toss the chicken with the first fish sauce, sugar, garlic and oil and leave to marinate.
Stir the lime juice, remaining fish sauce and sugar with 3 tablespoons of warm water until the sugar dissolves. Add chilli if wanted.
Soak or boil the rice noodles as the packet says, then rinse under cold water and drain well.
Cook the chicken in a hot griddle or frying pan until golden and cooked through. Slice it.
Divide the lettuce, noodles, carrot, cucumber, beansprouts and herbs between bowls. Top with chicken, spoon over the dressing and sprinkle with the peanuts.