Vietnamese Chicken Noodle Salad

31 Jan

Chilli. Coriander. Fish sauce.

I’ll pretty much eat anything with that holy trinity of deliciousness. So luckily this recipe from Taste hits all three. It’s a fabulous light dinner, and it’s perfect hot weather food, especially if your chicken is already cooked. It’s refreshing to have a cold salad for dinner, and since this one is packed with noodles and chicken, it’s more substantial than eating leaves.

I’ll have to look through my Vietnamese cookbook for a more authentic version, but this one is pretty awesome. I’ve already tweaked the proportions from the original recipe and I’ll probably keep on tweaking, depending on what I have in my fridge at the time.

I’m thinking of doubling the sauce (so it would be 4x the original quantity) because the sauce is where all the flavour comes from, and it’s lip-smackingly good. The recipe is very flexible – next time I think I’ll try it with skin-on chicken breast for more fat, and no noodles for fewer carbs.

I also think it would be better served in a big bowl, since it’s a bit hard to mix everything together on a plate. There were bits of carrot all over my kitchen bench.

My version serves 2.

Ingredients

  • 2 chicken breast fillets
  • 150g rice stick noodles
  • 2 TBSP rice vinegar
  • 4 TBSP fresh lime juice
  • 2 TBSP sweet chilli sauce (or if you want it spicier, a couple of bird’s eye chillies)
  • 2 tsp fish sauce
  • 2 tsp peanut oil
  • 100g (2 cups) finely shredded Chinese cabbage
  • 1 carrot, peeled, coarsely grated
  • 4 green onions, ends trimmed, thinly sliced diagonally
  • 1/4 cup loosely packed fresh mint leaves
  • 1/4 cup firmly packed fresh coriander leaves
  1. Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.
  2. Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
  3. Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.
  4. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.

 

Very Rough Nutritional Guide:
1 serve: 625 calories, 16% fat, 40% protein, 44% carbs
(if you omit the noodles it’s 357 calories, 29% fat, 67% protein, 4% carbs)

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2 Responses to “Vietnamese Chicken Noodle Salad”

  1. xguard January 31, 2011 at 9:00 pm #

    Are you sure it’s pampered housewife? not Steel Housewife? How did you get your cat to stay still for the photos? Is there a secret language that you need to say to get it through to them?

    • pamperedhousewife February 1, 2011 at 5:49 pm #

      LOL they stay still most of the time! Sometimes the cats move, but I just delete the photos that don’t work. =P

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