Warm Vietnamese lemongrass chicken salad

title="Warm Vietnamese lemongrass chicken salad"
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(3) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Spice up your evening with this low-fat Vietnamese-inspired bowl.

Featured in
Vietnamese recipes, Chicken salad recipes

Ingredients

• 2 tablespoons caster sugar


• 1/2 cup rice wine vinegar


• 1 large carrot, cut into matchsticks


• 200g dried thin rice stick noodles


• 500g chicken stir-fry strips


• 1 lemongrass stalk (white part only), finely chopped


• 2 garlic cloves, finely chopped


• 1 1/2 tablespoons fish sauce


• 1 teaspoon caster sugar, extra


• Pinch of ground white pepper


• 1 tablespoon peanut oil


• 1/2 butter lettuce, leaves torn


• 1 Lebanese cucumber, sliced


• 1/2 cup fresh coriander leaves


• 1/2 cup fresh mint leaves


• Shallots, fried, to serve


• Unsalted roasted peanuts, chopped, to serve

Chilli dressing

• 1 garlic clove, finely chopped


• 1 long red chilli, thinly sliced


• 1/3 cup caster sugar


• 1/4 cup fish sauce


• 2 tablespoons lime juice

Method

• 
  
  
  Step 1
  
  
  
  
  Place sugar and vinegar in a small bowl. Stir until sugar dissolves. Add carrot. Stir to combine.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Make Chilli Dressing: Place garlic, chilli, sugar, fish sauce, lime juice and 1/2 cup water in a small bowl. Stir until sugar dissolves.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Cook noodles following packet directions. Drain. Refresh under cold water. Drain.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place chicken, lemongrass, garlic, fish sauce, extra sugar and white pepper in a glass or ceramic bowl. Toss to coat.
  
  
  

  
  

  
  



• 
  
  
  Step 5
  
  
  
  
  Heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry chicken, in 2 batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a bowl. Cover to keep warm.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Drain carrot mixture. Divide noodles among serving bowls. Top with lettuce, cucumber, chicken, carrot, coriander and mint. Sprinkle with fried shallots and peanuts. Drizzle with Chilli Dressing. Serve.
  
  
  

Nutrition

• 2067 kj

  Energy




• 12.4g

  Fat Total




• 3.1g

  Saturated Fat




• 4.5g

  Fibre




• 34.3g

  Protein




• 81mg

  Cholesterol




• 2361mg

  Sodium





• 59g

  Carbs (total)

All nutrition values are per serve

• Author: Claire Brookman


• Image credit: Guy Bailey


• Publication: Super Food Ideas

Source: taste.com.au