Vietnamese Chicken Noodle Salad
Ingredients
- 300g pkt Mr Chen’s Vermicelli Noodles, prepared to pack instructions
- ⅓ cup Mr Chen’s Soy Sauce
- ⅓ cup Mr Chen’s Rice Wine Vinegar
- ¼ cup lightly flavoured oil
- 3 tsp sugar
- 2 cloves garlic, crushed
- 300g cooked chicken, shredded
- 2 carrots, shredded
- 2 cups beanshoots
- 1 lebanese cucumber, thinly sliced
- 4 spring onions, finely slice
- 1 cup coriander leaves
- extra coriander, toasted peanuts, chillies and lime, for garnish
Suitable Products
Method
1
Combine soy sauce, vinegar, oil, sugar and garlic, whisk well and set aside.
2
Toss together the prepared noodles, chicken, carrot, beanshoots, cucumber, spring onions and coriander. Pour over ¾ of the dressing and toss well. Arrange on a serving platter, drizzle with remaining dressing, top with extra coriander, peanuts, chillies and lime.
Ingredients
- 300g pkt Mr Chen’s Vermicelli Noodles, prepared to pack instructions
- ⅓ cup Mr Chen’s Soy Sauce
- ⅓ cup Mr Chen’s Rice Wine Vinegar
- ¼ cup lightly flavoured oil
- 3 tsp sugar
- 2 cloves garlic, crushed
- 300g cooked chicken, shredded
- 2 carrots, shredded
- 2 cups beanshoots
- 1 lebanese cucumber, thinly sliced
- 4 spring onions, finely slice
- 1 cup coriander leaves
- extra coriander, toasted peanuts, chillies and lime, for garnish
Suitable Products
Method
1
Combine soy sauce, vinegar, oil, sugar and garlic, whisk well and set aside.
2
Toss together the prepared noodles, chicken, carrot, beanshoots, cucumber, spring onions and coriander. Pour over ¾ of the dressing and toss well. Arrange on a serving platter, drizzle with remaining dressing, top with extra coriander, peanuts, chillies and lime.
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