Asian 25 min

Vietnamese chicken salad

Name: Vietnamese chicken salad
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 140g Rice Noodles; 1 Carrots; 1/2 Cucumber; 2 Chicken Breasts; 50g Radish; 1/2 Red Onions; Bunch Mint; 25g Peanuts; 1 chopped Red Chilli; Zest and juice of 1 Lime; 1 ½ tbsp Fish Sauce; 1 ½ tbsp Soy Sauce; 1 ½ tbsp Sesame Seed Oil

chicken

Ingredientsfor 2

600

Cal

45g

Protein

70g

Carbs

20g

Fat

1140g Rice Noodles
21 Carrots
31/2 Cucumber
42 Chicken Breasts
550g Radish
61/2 Red Onions
7Bunch Mint
825g Peanuts
91 chopped Red Chilli
10Zest and juice of 1 Lime
111 ½ tbsp Fish Sauce
121 ½ tbsp Soy Sauce
131 ½ tbsp Sesame Seed Oil

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Instructions

1
To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
2
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.