Hanoi Chicken Salad

Charmaine Lu -
  • 150g Thai rice noodles
  • 1 carrot
  • ½ cucumber
  • 2 shredded roast chicken breasts, skin removed
  • 50g sliced radishes
  • ½ sliced red onion
  • Small bunch of mint leaves
  • 25g roasted peanuts, chopped
  • For the Dressing
  • 1 deseeded and chopped red chilli
  • 1 lime, zest and juice only
  • 1.5 tbsp each soy sauce, fish sauce and sesame oil
  • Make the dressing by whisking all the ingredients together in a large salad bowl. Cook the noodles according to packet instructions, then drain and mix with the dressing in the bowl.
  • Peel the carrot into ribbons with a vegetable peeler, then do the same for the cucumber. Add them both to the salad bowl and toss together with the radishes, red onion, mint leaves and shredded chicken breasts. Mix to coat with the dressing, then scatter with peanuts and serve.
20 mins
3 serving