Vietnamese Chicken Noodle Salad

For those craving zingy, fresh, satisfying flavours, Vietnamese Chicken Noodle Salad has it all.

You can cook loads of the chicken thighs at once, if you’re into meal prep and the dressing keeps really well in the fridge.

This Nuoc Cham Dressing is so easy to make and just tastes so zesty and delicious, the whole bowl comes alive. This salad comes in at around 500 calories.

Ingredients:

• Chicken thighs
• Marinade
• 6 tbsp soy sauce
• Half a lime juiced
• 3 Cloves of minced garlic
• Few drops fish sauce
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• Vermicelli rice noodles
• Cucumber
• Grated carrot
• Iceberg lettuce
• Fresh mint
• Fresh coriander

Dressing

• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 clove grated garlic
• 1 small chilli chopped
• 2 tsp sugar
• Water

Method:

Wash and trim your chicken thighs. Cover in the marinade ingredients and leave for 24 hours, if you have the time.

Cook chicken at 180C for 45 mins, turning half way through. To give the salad texture, you will want the chicken to be well done.

Cook the noodles according to the packet instructions and drizzle with a little sesame oil to prevent them sticking.

Arrange in the bowl with the salad ingredients. Place chicken in the bowl.

Lastly, combine the dressing ingredients and season to taste.

Pour over the top of the dish.

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Picture: @emmiebhungry