Vietnamese Chicken with Warm Noodle Salad

Vietnamese Chicken with Warm Noodle Salad

Ready in 20 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 17, 2018.
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Toss the sliced chicken through the dressing in the pan to get heaps of flavour into the chicken.

Ingredients

SALAD

  • 100g mung bean vermicelli
  • ½ bag slaw
  • ½ carrot, grated or peeled into ribbons
  • 2 Tbsp chopped mint
  • 2 Tbsp chopped coriander
  • Drizzle of soy sauce or fish sauce

CHICKEN

  • ¾ tsp oil or spray oil
  • 275g lean chicken breast steaks
  • 75g Vietnamese dressing

TO SERVE

  • ½ lime, cut into wedges
  • ½ bag mung bean sprouts
  • 2 Tbsp chopped peanuts

Steps

  1. Bring a full kettle of water to the boil.
  2. Cook & prep salad. Place vermicelli in a medium, heat-proof bowl and cover with boiling water. Leave to soak for 4-5 minutes, until tender. Remove half noodles (this is leftover, you will only need half for this meal).
  3. Cook chicken. Heat oil in a medium fry-pan on medium-high heat. Pat chicken dry, season and cook for 2-3 minutes each side (depending on thickness), or until cooked through.
  4. Reduce heat to low, add Vietnamese dressing and turn chicken in dressing for 30 seconds to coat. Set chicken aside, covered, to rest for 2-3 minutes. Remove pan from heat and reserve dressing in pan to keep warm.
  5. Finish salad & prep lime. Drain noodles and use scissors to snip in a few places. Add noodles, slaw and carrot to a medium bowl and set aside.
  6. Slice chicken thinly and add to bowl with slaw and noodles, along with resting juices. Add dressing and herbs and toss to combine. Season to taste with soy sauce/fish sauce.
  7. To serve, divide chicken salad between bowls. Top with mung bean sprouts, sprinkle over peanuts and squeeze over lime.

Nutritional Information

Energy 1558 kj
372 kcal
Protein 36.6g
Carbohydrate 30.7g
Fat 10.4g