Vietnamese chicken noodle slaw

ingredients

• Vietnamese chicken noodle slaw

  • 250 gram skinless chicken breast fillet
  • 100 gram rice vermicelli noddles, soaked, drained
  • 3 cup finely shredded chinese cabbage
  • 2 cup snow pea sprouts
  • 2 carrots, peeled, julienne
  • 1 red capsicum, seeded, thinly sliced
  • 4 green onions, finely sliced
  • 1/2 cup mint leaves

• Dressing

  • 1/2 cup fish sauce
  • 1/3 cup lime juice
  • 1/4 cup rice wine vinegar
  • 2 tablespoon caster sugar
  • 2 clove garlic, crushed
  • 1 long red chilli, finely chopped (optional)

method

• Vietnamese chicken noodle slaw

  • 1

    Place chicken in a deep frying pan. Cover with water and bring to 10-12 minutes. Remove from water. When cool, thinly slice or shred.

  • 2

    To make the dressing, whisk all ingredients together until sugar dissolves.

  • 3

    In large bowl combine noodles, cabbage, sprouts, carrot, capsicum, onion, and mint with half dressing. Toss to combine.

  • 4

    Top with chicken and serve drizzled with remaining dressing.