Ramp up the flavour and make this Vietnamese crunchy chicken noodle Salad for dinner. Loaded with roasted peanuts and fresh herbs, it’s an easy way to impress the family.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 400ml can coconut milk
- 250ml (1 cup) chicken stock
- 2 stems lemongrass, pale section only, bruised
- 4cm-piece ginger, peeled, halved
- 600g Coles RSCPA Approved Chicken Breast Fillets
- 520g Coles Brand Crunchy Salad Kit
- ½ cup mint leaves
- ½ cup coriander leaves
- 2 radishes, trimmed, thinly sliced
- 2 spring onions, thinly sliced
- 2 tbsp roasted peanuts, chopped
Dressing
- 1½ tbs fish sauce
- ¼ cup (60ml) lime juice
- 3 tsp brown sugar
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Method
Step 1
Place coconut milk, stock, lemongrass and ginger in a large frying pan. Bring to the boil over medium heat. Reduce heat to low. Add chicken. Cover and simmer for 10mins, turning chicken halfway through cooking. Set aside in the poaching liquid to cool for 10 mins. Transfer chicken to a plate. When cool enough to handle, shred chicken with 2 forks to coarsely shred.
Step 2
Meanwhile, to make the dressing, stir fish sauce, lime juice and sugar in a small bowl until the sugar dissolves.Step 3
Place the salad kit in a large bowl, discarding the thousand island dressing from the packet. Add shredded chicken, mint, coriander, radish, spring onion and peanuts. Add dressing and toss to coat thoroughly. Divide among serving plates.
Vietnamese crunchy chicken noodle salad
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 400ml can coconut milk
- 250ml (1 cup) chicken stock
- 2 stems lemongrass, pale section only, bruised
- 4cm-piece ginger, peeled, halved
- 600g Coles RSCPA Approved Chicken Breast Fillets
- 520g Coles Brand Crunchy Salad Kit
- ½ cup mint leaves
- ½ cup coriander leaves
- 2 radishes, trimmed, thinly sliced
- 2 spring onions, thinly sliced
- 2 tbsp roasted peanuts, chopped
Dressing
- 1½ tbs fish sauce
- ¼ cup (60ml) lime juice
- 3 tsp brown sugar
Description
Ramp up the flavour and make this Vietnamese crunchy chicken noodle Salad for dinner. Loaded with roasted peanuts and fresh herbs, it’s an easy way to impress the family.
Method
Step 1
Place coconut milk, stock, lemongrass and ginger in a large frying pan. Bring to the boil over medium heat. Reduce heat to low. Add chicken. Cover and simmer for 10mins, turning chicken halfway through cooking. Set aside in the poaching liquid to cool for 10 mins. Transfer chicken to a plate. When cool enough to handle, shred chicken with 2 forks to coarsely shred.
Step 2
Meanwhile, to make the dressing, stir fish sauce, lime juice and sugar in a small bowl until the sugar dissolves.Step 3
Place the salad kit in a large bowl, discarding the thousand island dressing from the packet. Add shredded chicken, mint, coriander, radish, spring onion and peanuts. Add dressing and toss to coat thoroughly. Divide among serving plates.