Vietnamese chicken noodle salad bowls
Cool rice noodles, crisp vegetables and hot chicken with a sharp, sweet lime dressing.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless skinless chicken breasts450 g
- Rice noodles250 g
- Carrots150 g
- Cucumber½ cucumber
- Romaine lettuce1 lettuce
- Limes2 limes
- Fish sauce45 ml
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Mix the fish sauce with the juice of the limes, 2 tablespoons of sugar, 4 tablespoons of water and the crushed garlic to make the dressing.2 limes45 ml fish sauce3 cloves garlic
- Slice the chicken thinly and toss it with 2 tablespoons of the dressing. Fry in a tablespoon of oil over a high heat for 6 to 7 minutes, until browned and cooked through.450 g boneless skinless chicken breasts
- Cook the rice noodles following the pack instructions, then rinse under cold water and drain well.250 g rice noodles
- Grate the carrots, slice the cucumber and shred the lettuce.150 g carrots½ cucumber1 lettuce
- Divide the noodles between bowls, top with the carrot, cucumber, lettuce and chicken, and pour over the rest of the dressing.
Taste the dressing before pouring. It should be sharp, sweet and salty in equal measure, so add lime or sugar to balance.
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