Vietnamese-Style Chicken Noodle Salad

Ingredients:

• 1 tbsp olive oil
• 500g chicken thighs
• 2 cloves garlic
• 3 tbsp soy sauce
• 1 pinch salt & pepper

• 100g dried vermicelli noodles
• 2 cups cabbage, finely shredded
• 2 large carrots, thinly sliced
• 1 large cucumber, sliced
• 1 large capsicum, sliced
• 1 cup bean sprouts
• 3 spring onions, thinly sliced
• 2 small chilli’s, thinly sliced
• ¼ cup coriander
• ¼ cup mint
• ½ cup peanuts

• 3 tbsp lime juice
• 2 tbsp rice vinegar
• ½ cup fish sauce
• ¼ cup oil of choice
• 1 tbsp white sugar
• 1 garlic clove, finely minced
• 2 tsp chilli, finely sliced

Method:

1. Chicken: Start by heating a pan on high. Add your chicken pieces along with garlic and soy sauce. Cook for about 7-10 minutes or until the chicken is thoroughly cooked and juicy.
2. Dressing: While the chicken is cooking, grab a jar and combine all the dressing ingredients. Pop the lid on and give it a good shake until it’s well mixed.
3. Salad: Finely chop all your fresh salad ingredients and toss them into a large bowl. Once your chicken is cooked, add it to the salad along with some cooked rice noodles. Pour in your homemade dressing and give everything a good stir, making sure all the ingredients are evenly coated.
4. Garnish and serve your salad with coriander, mint, roasted peanuts, and a sprinkle of chilli.