Vietnamese crunchy chicken noodle salad
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How to make Vietnamese crunchy chicken noodle salad
Yield = 4Prep time: 0:20
Cook time: 0:20
Total time: 0:40
Ingredients
- 400ml can coconut milk
- 250ml (1 cup) chicken stock
- 2 stems lemongrass, pale section only, bruised
- 4cm-piece ginger, peeled, halved
- 600g Coles RSCPA approved chicken breast fillets
- 520g Coles Brand Crunchy Salad Kit
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 2 radishes, trimmed, thinly sliced
- 2 spring onions, thinly sliced
- 2 tablespoons roasted peanuts, chopped
Dressing
- 1 1/2 tablespoons fish sauce
- 1/4 cup (60ml) lime juice
- 3 teaspoons brown sugar
Method
- Step 1 Place coconut milk, stock, lemon grass and ginger in a large frying pan. Bring to the boil over medium heat. Reduce heat to low. Add chicken. Cover and simmer, turning chicken halfway through cooking, for 10 mins. Set aside in the poaching liquid to cool for 10 mins. Transfer chicken to a plate. When cool enough to handle, shred chicken with 2 forks to coarsely shred.
- Step 2 Meanwhile, to make the dressing, stir fish sauce, lime juice and sugar in a small bowl until the sugar dissolves.
- Step 3 Place the salad kit in a large bowl, discarding the thousand island dressing from the packet. Add shredded chicken, mint, coriander, radish, spring onion and peanuts. Add dressing and toss to coat thoroughly. Divide among serving plates.
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