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Recipe

Vietnamese chicken noodle slaw

Oct 31, 2011 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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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.

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