Vietnamese recipe for 4 people, takes only 20 mins; recipe has rice noodle, chicken breast, cucumber, spring onion, chilli, fish sauce, lime, sugar and mint.
Minty Asian chicken salad
Course: Vietnamese
Servings
4
servings
Prep time
10 mins
Ingredients
- Rice Noodle: 250g pack thin rice noodle
- Chicken Breast: 2 cooked skinless chicken breasts, shredded
- Cucumber: 1/2 cucumber, halved and sliced
- Spring Onion: 3 spring onions, sliced
- Chilli: 1 red chilli, finely chopped
- Fish Sauce: 4 tbsp soy or fish sauce
- Lime: zest and juice 1 lime
- Sugar: 2 tsp sugar
- Mint: 20g pack mint, leaves only, roughly chopped
Directions
- Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.
- Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.
