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Vietnamese chicken salad

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Ingredients

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	1 tbsp vegetable oil
	2 skinless chicken breasts, sliced
	1 small carrot, peeled, halved and cut into matchsticks
	1/2 green pepper, deseeded and sliced
	2 baby shallots, finely diced
	2 garlic cloves, finely sliced
	1 red chilli, finely sliced, plus a few slices for garnish
	2cm piece fresh root ginger, peeled and finely diced
	100g beansprouts
	2 nests vermicelli noodles
	2 pak choi heads, halved
	30g unsalted peanuts, toasted
	FOR THE SAUCE
	1 tbsp Thai fish sauce
	1 tsp sweet chilli sauce
	2 tbsp lime juice
	1/2 tsp sugar
	1 tbsp fresh mint, leaves finely chopped, plus extra for garnish
	1 tbsp fresh coriander, leaves finely chopped

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Vietnamese chicken salad

Name: Vietnamese chicken salad
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: vegetable oil: 1 tbsp; skinless chicken breasts, sliced: 2; small carrot, peeled, halved and cut into matchsticks : 1; green pepper, deseeded and sliced: 1/2; baby shallots, finely diced: 2; garlic cloves, finely sliced: 2; red chilli, finely sliced, plus a few slices for garnish : 1; fresh root ginger, peeled and finely diced : 2cm piece; beansprouts: 100g; vermicelli noodles: 2 nests; pak choi heads, halved: 2; unsalted peanuts, toasted: 30g; Thai fish sauce: 1 tbsp; sweet chilli sauce : 1 tsp; lime juice: 2 tbsp; sugar : 1/2 tsp; fresh mint, leaves finely chopped, plus extra for garnish: 1 tbsp; fresh coriander, leaves finely chopped : 1 tbsp

A fresh, light and vibrant salad which is ready to go in just 15 minutes. Using chicken breasts keeps it lean and adding a rainbow of vegetables makes it go further and boosts the vitamin count. If you can't find vermicelli noodles, substitute for egg or wholewheat noodles.

Features:

Cuisine:

Asian

15 mins
Serves 2
Easy

Ingredients

1 tbsp vegetable oil
2 skinless chicken breasts, sliced
1 small carrot, peeled, halved and cut into matchsticks
1/2 green pepper, deseeded and sliced
2 baby shallots, finely diced
2 garlic cloves, finely sliced
1 red chilli, finely sliced, plus a few slices for garnish
2cm piece fresh root ginger, peeled and finely diced
100g beansprouts
2 nests vermicelli noodles
2 pak choi heads, halved
30g unsalted peanuts, toasted
FOR THE SAUCE
1 tbsp Thai fish sauce
1 tsp sweet chilli sauce
2 tbsp lime juice
1/2 tsp sugar
1 tbsp fresh mint, leaves finely chopped, plus extra for garnish
1 tbsp fresh coriander, leaves finely chopped

Directions

In a small bowl, combine the Thai fish sauce, sweet chilli sauce, lime juice, sugar and fresh herbs and mix well.
Cook the vermicelli noodles according to pack instructions, then drain and rinse well under cold water. Set aside.
Heat the wok over a medium-high heat, then add the vegetable oil. Swirl around the edges and when it starts to smoke, season the chicken breasts and add to the pan. Stir-fry over a high heat for 3-4 minutes until nicely coloured and just cooked through. Remove from the pan and keep warm.
Add the carrot, green pepper and shallots to the pan and stir-fry over a medium heat for 4–5 minutes, adding a splash of water if it starts to catch. Toss in the garlic, red chilli, ginger and beansprouts and cook for 1 minute more.
Add the chicken back to the pan with the noodles and pak choi and toss to combine.
Pour over the sauce and cook for 1-2 minutes or until the noodles and chicken are piping hot and coated in the sauce. Season to taste and divide between bowls. Top with a scattering of peanuts and garnish with extra mint leaves and slices of red chilli, if desired.