Daily Recipe

🥗 Daily Recipe — Tue, 21 Jul Vietnamese Chicken Noodle Salad — from Vietnam A bright, flavourful bowl. Tender chicken and crisp veggies tossed with slippery rice noodles and a zesty dressing. Perfect for a light, satisfying weeknight meal. Fresh & vibrant · ~35 min Ingredients (serves 4): • 400g chicken breast or thigh fillets • 1 tbsp olive oil • 200g dried rice vermicelli noodles • 1 large cucumber, julienned • 2 carrots, julienned • 1/2 cup (20g) mixed fresh mint & coriander, chopped • 4 cups (100g) shredded lettuce • 1/4 cup (40g) roasted peanuts, chopped • 1/4 cup (60ml) fresh lime juice • 2 tbsp fish sauce • 1 tbsp soy sauce • 1 tbsp honey or maple syrup • 1 clove garlic, minced • 1 small red chilli, finely sliced (optional) Method: 1. Thinly slice chicken. Season with salt and pepper. 2. Heat olive oil in a pan over medium-high heat. Cook chicken for 5-7 minutes until browned and cooked through. Set aside. 3. Meanwhile, cook vermicelli noodles according to pack instructions. Drain, rinse with cold water, and drain well again. 4. In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, minced garlic, and chilli (if using) for the dressing. 5. In a large bowl, combine cooked chicken, noodles, cucumber, carrots, herbs, and lettuce. 6. Pour the dressing over the salad. Toss gently to combine all ingredients. 7. Divide into bowls and top with chopped peanuts. Serve immediately. 💡 Tip: Rinsing rice noodles with cold water stops them from sticking and keeps them springy. 🌍 Sourcing: Fish sauce — Asian aisle of most large supermarkets. Reply STOP to unsubscribe.