Warm Vietnamese Chicken Noodle Salad

A fool-proof noodle salad that always turns out perfectly.

By substituting tofu for chicken, it is a great vegetarian meal.

INGREDIENTS

8 Chicken Thighs (or 3 Chicken Breasts)
3 Garlic Cloves, minced
1 Lime, zest and juice (for salad)
2 Tbsps Fish Sauce
2 Tbsp Soy Sauce
1 Tsp Brown Sugar
1 Red Chilli, minced
1 Tbsp Olive Oil

Salad
300g Vermicelli Noodles
3 Tbsps Lime Juice
1/2 Red Chilli, minced
Freshly Ground Pepper
1 Cucumber, halved and sliced thinly
½ bunch of spring onions, sliced thinly
Large handful of fresh Coriander or Mint, leaves picked and chopped
2 Tbsps Cashew Nuts, crushed

METHOD

Mix the lime zest, garlic, fish sauce, soy sauce, sugar, and chilli together in a large mixing bowl. Pour half the marinade into a smaller container, and set aside.

Add the chicken to the remaining marinade in the mixing bowl. Cover the bowl with cling wrap, and refrigerate for at least 20 minutes.

Heat the oil in a pan over a medium to high heat and fry the chicken in two batches, for 4-5 minutes, turning, until cooked through.

While the chicken is cooking, cook the noodles according to the packet instructions, rinse then put in a large bowl.

Now add the lime juice and remaining chilli to the set aside marinade. Stir well. This the noodle salad dressing.

Add the cucumber, spring onions and coriander to the noodles, toss together. Add the dressing, and combine all ingredients well.

Place the noodle salad on a large serving dish, sprinkle with cashew nuts.

Slice the cooked chicken and position on top of the noodle salad. Serve.

Make it vegetarian: Replace the chicken with 350g firm tofu, drained, rinsed and patted dry. Cut into chunks and fry in the same way as the chicken.