Vietnamese chicken salad

Method3 steps · about 20 min

1. 1

   Step 1: Whisk the chilli, lime zest and juice, fish sauce (1½ tbsp), soy sauce and sesame oil (1½ tbsp) in a large serving bowl. Prepare the noodles according to their package, drain, and add them to the dressing.

   Uses 1 small red chilli, deseeded and finely chopped · Zest and juice of 1 lime · 1½ tbsp fish sauce · 1½ tbsp low-sodium soy sauce · 1½ tbsp sesame oil · 140 g rice noodles

2. 2

   Step 2: Use a vegetable peeler to make long carrot (1) ribbons. Peel the cucumber (½) into ribbons too, stopping at and discarding its seedy centre.

   Uses 1 carrot · ½ cucumber

3. 3

   Step 3: Toss the vegetable ribbons, cooked shredded chicken (2), sliced radishes (50 g), red onion (½) and mint (1 small bunch) with the dressed noodles. Scatter over the roasted peanuts (25 g) and serve.

   Uses Cooked rice noodles in the complete dressing · Carrot and cucumber ribbons · 2 cooked chicken breasts, shredded · 50 g radishes, thinly sliced · ½ red onion, finely sliced · 1 small bunch mint, leaves picked · 25 g roasted peanuts, roughly chopped