Vietnamese Chicken Noodle Salad
Ingredients (Serves 4):
500g chicken breast fillets
150g rice stick noodles
1 tbs rice vinegar
2 tbs fresh lime juice
1 tbs Beerenberg Sweet Chilli Relish
2 tsp fish sauce
2 tsp peanut oil
100g finely shredded Chinese cabbage
2 carrots, peeled, coarsely grated
8 spring onions, thinly sliced diagonally
1/4 cup loosely packed fresh mint leaves
1/4 cup firmly packed fresh coriander leaves
Method:
Place 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 though. Use a slotted spoon to transfer the chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
Place vinegar, lime juice, sweet chilli relish, fish sauce and oil in a screw-top jar and shake until well combined.
Add the noodles, cabbage, carrot, spring onions, mint and coriander to the chicken and gently toss to combine. Drizzle with the dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.
