Vietnamese Chicken Noodle Salad with Mango & Coconut

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using). Toast coconut Heat a dry fry-pan on medium heat. Toast coconut chips for about 2 minutes, stirring frequently, until golden and fragrant. Set aside to serve.
2. Prep & cook chicken. Pat chicken dry, slice into 2cm strips and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 3-4 minutes each side, until just cooked through. Combine first measure of Vietnamese dressing with sugar and sweet chilli sauce. Pour over chicken and toss to coat for 1-2 minutes, until chicken is sticky. Add first measure of peanuts. Alternatively, do this on the BBQ hot plate.
3. Cook noodles. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, then drain. Toss with a drizzle of sesame oil to prevent sticking. Cut noodles in a few places to make them easier to eat.
4. Meanwhile, prep salad. Place mango, cucumber, carrot and capsicum in a large bowl. Set aside.
5. To finish. Add noodles to bowl with salad, along with mint and remaining Vietnamese dressing. Toss to combine and season to taste. Keep salad ingredients separate for fussier little foodies.
6. Serve noodle salad topped with chicken, coconut chips and remaining peanuts.