Vietnamese-style Noodle Salad with Peppered Chicken

A recipe from our friends at Love Food Hate Waste

Love Food Hate Waste are bringing you another delicious recipe — Fresh and light, this easy chicken salad is elevated by combining seared peppered chicken with seasonal veges and topping with a zesty Vietnamese-style dressing.

Serves: 4
Preparation time: 15 minutes

Ingredients

Peppered chicken

• 400g skinless chicken breast, sliced into strips
• 2 teaspoons cracked pepper
• 1 tablespoon oil

Noodle salad

• 250g vermicelli noodles
• 1 red onion, thinly sliced
• ½ cucumber, sliced into sticks
• 100g bean sprouts or other sprouts
• 2 large carrots, cut into thin matchsticks
• 1 large capsicum, sliced
• 150g (½ packet) mesclun salad

Dressing

• Juice and rind of 1 ½ lemons
• 2 teaspoons sweet chilli sauce
• 1 teaspoon fish sauce or ½ teaspoon soy sauce
• 1 clove garlic, grated or ½ teaspoon crushed garlic

Method

1. Mix the chicken and pepper in a bowl. Heat a frying pan on the stove over high heat, add oil to the pan and fry chicken in batches. Set aside.
2. Cook noodles according to package instructions and portion into bowls or wide plates.
3. Evenly distribute the fresh salad ingredients over the cooked noodles.
4. Mix all the dressing ingredients in a bowl, test taste adding more sweet chilli or fish sauce if needed. Drizzle sauce evenly over the noodle salad.
5. Top salad with cooked chicken and serve.

Cooking tips

• Try using different seasonings such as lemongrass or honey soy to flavour your choice of protein.
• You can switch the chicken for pork, beef, lamb, white fish, salmon, tofu, tempeh, or another protein alternative.