Vietnamese chicken noodle salad recipe

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Vietnamese chicken noodle salad HERO
  • Rating: 5 stars
  • Cost per serving: 81p
  • 15 mins to prepare and 10 mins to cook Takes: 15 mins to prepare and 10 mins to cook
  • 2 Serves: 2

Cook the noodles according to pack instructions, then refresh under cold water and tip into a large bowl. 

Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into thin ribbons using a peeler. Add the ribbons to the noodles and then add the chicken, carrot, mint and beansprouts and mix.

For the dressing, mix all the ingredients together and then pour over the salad and toss. To serve, tip onto a serving platter and top with the peanuts, extra mint and chilli.

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  • For the salad
  • 125g (4oz) rice noodles
  • ½ cucumber
  • 150g (5oz) leftover cooked chicken, shredded
  • 1 medium carrot, cut into thin matchsticks
  • 3 sprigs mint, leaves chopped, plus a few more for garnish
  • large handful beansprouts
  • 50g (2oz) salted peanuts, roughly chopped, to serve
  • For the dressing
  • ½ lime, zested and juiced
  • 2tbsp soft brown sugar
  • 2tbsp rice vinegar
  • 2tbsp fish sauce
  • 1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)
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1 of you five-a-day Each serving contains
  • Calories 395 20%
  • Sugar 21g 23%
  • Fat 16g 23%
  • Saturates 3g 15%
  • Salt 3.5g 58%
of an adult's Reference Intake amount. Find out more
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