Mango Chilli Chicken Vietnamese Noodle Salad
Fresh, light & healthy
Recipe and image by @GlennScottCreativeCulinary
4-6 (700g) Mango chilli chicken steaks (from Meat at Billy’s)
150g vermicelli rice noodles
1 large carrot, cut into matchsticks
1 small red capsicum, sliced thinly
2 cups bean sprouts
100g snowpeas, strings pulled & sliced
2 green shallots, thinly sliced
½ small wombok, shredded
½ cup mint leaves, roughly chopped
½ cup coriander leaves, roughly chopped
½ – 1 cup roasted unsalted peanuts
1 cup diced mango
½ cup rice vinegar
2 tbsp fish sauce
¼ cup lime juice
2 tsp sesame oil
1 garlic clove crushed
1 red chilli, finely diced
1 tbsp sugar
- Put the noodles in a large bowl, cover with boiling water, set aside for 2-3 minutes. Drain and rinse with cold water.
- To make the dressing, combine the vinegar, fish sauce, lime juice, sesame oil, garlic, chilli and sugar in a small bowl and whisk to combine or use a jar with a lid and shake.
- Combine all the salad ingredients and only half the herbs, in a large bowl and toss.
- Cook chicken in a hot pan/skillet for 2-3 minutes per side or until cooked. Remove, cover with foil and rest for 5 minutes. Then cut into 1cm slices.
Portion salad onto plates, top with chicken, a few extra herbs, peanuts and drizzle with dressing.