Vietnamese Chicken Noodle Salad
- 220 g Chicken Breast
- 1½ cup Cooked Rice Noodles
- 1 cup Cabbage
- 1 whole Capsicum
- 1 whole Cucumber
- 1 cup Bean Sprouts
- ¼ cup Spring Onions
- ¼ cup Coriander
- ½ whole Red Chilli
- 1 clove Garlic
- 2 tbsp Lime Juice
- 2 tbsp Fish Sauce
- 1 serve Honey
- 2 tbsp Rice Wine Vinegar
Spray a little olive oil in a frypan and place over medium heat.
Season chicken with a little salt and pepper.
Place chicken in pan and cook for approximately 8-10 minutes either side. Allow chicken to rest for a few minutes then chop into bite size pieces.
Place rice noodles in hot water for 2 minutes, seperate with a fork, drain and then transfer to a bowl.
Shred cabbage, finely slice capsicum and cucumber and finely dice spring onions and herbs.
Place chicken and raw vegetables over noodles.
To create the dressing: Add fish sauce, rice wine vinegar and lime juice to a small bowl and stir. Deseed and finely dice chilli, add to the bowl and stir. Mince garlic, add to the bowl and stir. Finish with a drizzle of honey.
Pour dressing over chicken noodle bowl and garnish with spring onions and coriander.
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