| | Warm Vietnamese lemongrass chicken salad
Warm Vietnamese lemongrass chicken salad
Warm Vietnamese lemongrass chicken salad 4.3-5 9
  • Calories: 2067 kj
  • Fat: 12.4g
  • Carbohydrates: 59g

How to Make:

  1. Place sugar and vinegar in a small bowl. Stir until sugar dissolves. Add carrot. Stir to combine.
  2. Make Chilli Dressing: Place garlic, chilli, sugar, fish sauce, lime juice and 1/2 cup water in a small bowl. Stir until sugar dissolves.
  3. Cook noodles following packet directions. Drain. Refresh under cold water. Drain.
  4. Place chicken, lemongrass, garlic, fish sauce, extra sugar and white pepper in a glass or ceramic bowl. Toss to coat.
  5. Heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry chicken, in 2 batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a bowl. Cover to keep warm.
  6. Drain carrot mixture. Divide noodles among serving bowls. Top with lettuce, cucumber, chicken, carrot, coriander and mint. Sprinkle with fried shallots and peanuts. Drizzle with Chilli Dressing. Serve.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 2 tablespoons caster sugar
  • 1/2 cup rice wine vinegar
  • 1 large carrot, cut into matchsticks
  • 200g dried thin rice stick noodles
  • 500g chicken stir-fry strips
  • 1 lemongrass stalk (white part only), finely chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon caster sugar, extra
  • Pinch of ground white pepper
  • 1 tablespoon peanut oil
  • 1/2 butter lettuce, leaves torn
  • 1 Lebanese cucumber, sliced
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • Shallots, fried, to serve
  • Unsalted roasted peanuts, chopped, to serve
  • Chilli dressing
  • 1 garlic clove, finely chopped
  • 1 long red chilli, thinly sliced
  • 1/3 cup caster sugar
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice
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