Lunch · Southeast asian
Vietnamese chicken and herb noodle salad
Rice vermicelli with quick seared chicken, crunchy vegetables, fresh herbs and a nuoc cham dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 300 g chicken breast, boneless skinless
- 100 g dried thin rice vermicelli
- 100 g carrots, cut into sticks
- 150 g cucumber, cut into sticks
- 60 g romaine lettuce, chopped
- 10 g fresh mint leaves, chopped
- 10 g fresh cilantro, chopped
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove, minced
- 10 g red chili, sliced
- 2 tsp vegetable oil
- 20 g roasted peanuts
Method
Mix the fish sauce, lime juice, sugar, garlic and chili with 3 tbsp water to make the dressing.
Slice the chicken thinly, toss with 1 tbsp of the dressing and stir-fry in the oil for 5 to 6 minutes, until cooked.
Soak the vermicelli in boiling water for 5 minutes, drain and rinse under cold water.
Fill bowls with lettuce, noodles, carrot and cucumber, top with the chicken and herbs, and add the peanuts and dressing.