Vietnamese-style Chicken Salad
|100 g||Sugar-snap peas|
|½ cup||Roasted cashew nuts|
|90 g||Rice noodles|
|¼ cup||Fresh mint|
|¼ cup||Fresh coriander|
- Remove meat from chicken bones and cut into long strips (Use lime and chilli flavoured chicken). Wash peas and cut into thin strips. Wash cucumber and cut up roughly. Wash spring onions and cut into 2cm lengths.
- Heat oil in a large wok or frying pan. Add rice noodles, a few at a time, to hot oil and cook until puffed-up. Continue to cook noodles in the same way until all are used. Gently combine chicken, peas, cucumber, spring onions, cashew nuts, mint and coriander leaves.
- Drizzle with dressing and scatter over rice noodles.
- To make the dressing, mix vinegar, sugar, soy and fish sauce together with chilli.