Vietnamese chicken noodles
100g vermicelli rice noodles
400g cooked chicken, shredded
1 Lebanese cucumber, julienned
1 carrot, julienned or grated
1 red capsicum, sliced
2 handfuls bean shoots
4 spring onions, thinly sliced
1 handful mint leaves, chopped
1 handful coriander leaves, chopped
1 long red chilli, deseeded, and chopped (optional)
1 handful peanuts, roasted and chopped
6 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sesame oil
2 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped (optional)
½ tablespoon honey (optional)
- Place noodles in a bowl of boiling water. Allow to soften for 3–5 minutes, then drain and rinse with cold water. Drain thoroughly.
- To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.
- In a large salad bowl, mix chicken, cucumber, carrot, capsicum, bean shoots, spring onion, mint and coriander leaves. Add dressing and toss to coat. Then add softened noodles and gently toss to combine.
- Sprinkle with chilli and chopped peanuts.
Tip: Kids love being able to put together their own meal so instead of mixing everything up, spread the ingredients in bowls and let them make their own. Just be sure to toss the noodles in a bit of dressing so they don't get stuck together.
Leftovers: This makes a great lunch the following day. Wrap up some of the noodle mixture in a lettuce leaf for a great lunchbox snack.
Variations: This can be made vegetarian – just use tofu instead of the chicken.
Recipe from Summer TABLE by Jodie Blight.