Vietnamese chicken salad

Ingredients

• 140g Rice Noodles
• 1 Carrots
• 1/2 Cucumber
• 2 Chicken Breasts
• 50g Radish
• 1/2 Red Onions
• Bunch Mint
• 25g Peanuts
• 1 chopped Red Chilli
• Zest and juice of 1 Lime
• 1 ½ tbsp Fish Sauce
• 1 ½ tbsp Soy Sauce
• 1 ½ tbsp Sesame Seed Oil

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. In a large serving bowl, whisk together the lime zest and juice, fish sauce, soy sauce and sesame oil to make the dressing.
2. Cook the rice noodles according to the pack instructions, then drain well and tip them into the bowl with the dressing.
3. Use a vegetable peeler to shave the carrot into long ribbons.
4. Peel the cucumber into ribbons the same way, stopping once you hit the seedy core, and discard that part.
5. Tip the carrot and cucumber ribbons into the noodles.
6. Add the shredded cooked chicken, sliced radish, thinly sliced red onion, mint leaves and chopped chilli.
7. Toss everything together thoroughly so the dressing coats all the ingredients.
8. Scatter the peanuts over the top and serve straight away.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.