Vietnamese chicken noodle salad recipe
Created by The Tesco Recipes team
This noodle salad recipe is a brilliant way to use up any leftover vegetables. You can cook and prepare this quick recipe in under 30 minutes, making it the perfect dish for an easy midweek dinner which the whole family will love
See method- Serves 2
- 15 mins to prepare and 10 mins to cook
- 574 calories / serving
- Dairy-free
- Gluten-free
Ingredients
For the salad
- 125g (4oz) rice noodles
- ½ cucumber
- 150g (5oz) leftover cooked chicken, shredded
- 1 medium carrot, cut into thin matchsticks
- 3 sprigs mint, leaves chopped, plus a few more for garnish
- large handful beansprouts
- 50g (2oz) salted peanuts, roughly chopped, to serve
For the dressing
- ½ lime, zested and juiced
- 2tbsp soft brown sugar
- 2tbsp rice vinegar
- 2tbsp fish sauce
- 1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)
Each serving contains
- Energy
- 2385kJ 574.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 1.4g
- Sugars
- 19g
of the Reference intake
Carbohydrate 71.1gProtein 33.9gFibre 5.0g
Method
- Cook the noodles according to pack instructions, then refresh under cold water and tip into a large bowl.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into thin ribbons using a peeler.Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool.Add the ribbons to the noodles and then add thechicken, carrot, mint and beansprouts and mix.
- For the dressing, mix all the ingredients together and then pour over the salad and toss. To serve, tip onto a serving platter and top with the peanuts, extra mint andchilli.
- See more Salad recipes
