Vietnamese Chicken Salad

Ingredients

• 140 grice noodles
• 1carrots, peeled into long ribbons with a vegetable peeler
• 1/2cucumber, peeled into ribbons; discard seedy core
• 2chicken breasts, cooked and shredded
• 50 gradishes, thinly sliced
• 1/2red onion, thinly sliced
• 1 bunchmint
• 25 gpeanuts, roughly chopped or crushed
• 1red chilli, chopped; for dressing
• 1lime, zest and juice; for dressing
• 1 1/2 tbspfish sauce, for dressing
• 1 1/2 tbspsoy sauce, for dressing
• 1 1/2 tbspsesame oil, for dressing

Method

1. 1

   Whisk all dressing ingredients (red chilli, lime zest and juice, fish sauce, soy sauce and sesame oil) together in a large serving bowl.

2. 2

   Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.

3. 3

   Peel the carrot into long ribbons using a vegetable peeler. Do the same with the cucumber until you reach the seeds, then discard the seedy core. Add to the noodles along with the shredded chicken, radishes, red onion and mint.

4. 4

   Toss well to coat everything in the dressing. Scatter over the peanuts and serve.