Vietnamese Chicken Noodle Salad

Ingredients

• 1/2 bbq roast chicken shredded
• 150g rice stick noodles
• 1 tbsp Obento Rice Wine Vinegar
• 2 tbsp fresh lime juice
• 1 tbsp sweet chilli sauce
• 2 tsp fish sauce
• 2 tsp peanut oil
• 100g (2 cups finely shredded Chinese cabbage
• 2 carrots grated
• 6 green shallots thinly sliced
• 1/4 cup loosely packed fresh mint leaves
• 1/4 cup firmly packed fresh coriander leaves
• 1/2 cup roasted peanuts

Method

1. Remove skin off roasted chicken and shred
2. Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
3. Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.
4. Add the noodles, cabbage, carrot, green shallot, mint, coriander and peanuts to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Garnish with rxtra coriander leaves and peanuts. Divide the salad among serving plates and serve immediately.

Product used in recipe

• Obento - Rice Wine Vinegar