Vietnamese Chicken with Noodle Salad

Vietnamese Chicken with Noodle Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 11, 2018.
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Ingredients

Noodle Salad

  • 200g vermicelli noodles
  • ½ telegraph cucumber
  • 1 baby bok choy
  • 1 carrot
  • 2/3 pottle Vietnamese sauce

Vietnamese Chicken

  • 600g Vietnamese chicken thighs

To Serve

  • Remaining Vietnamese sauce
  • 2 tablespoons coriander leaves and stalks
  • 40g chopped peanuts

Steps

  1. Preheat BBQ grill to medium. Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Use kitchen scissors to cut noodles in a few places to make them easier to eat. Drizzle with a little olive oil to prevent sticking.
  2. Cut cucumber into thin matchsticks; thinly slice bok choy; peel carrot into long thin ribbons. Place all veggies in a large bowl and set aside.
  3. Remove excess marinade from chicken and drizzle with a little olive oil. Cook, on BBQ grill, for about 5 minutes each side (depending on thickness), or until cooked through. Reduce BBQ temperature if marinade starts to burn. Set aside, covered, to rest.
  4. Slice chicken and toss in any resting juices. Add noodles and first measure of Vietnamese sauce to bowl with veggies and toss to combine. Season to taste.
  5. To serve, spoon noodle salad into bowls and top with Vietnamese chicken and a drizzle of remaining Vietnamese sauce. Garnish with a sprinkle of coriander and peanuts.