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Vietnamese Roast Chicken Noodle Salad
1 ready-cooked roast chicken 200g dried rice sticks soaked in hot water for 10 minutes, or 400g fresh rice noodles about 16 snowpeas 1 red pepper, deseeded, pith removed and cut into thin strips 2 spring onions, finely sliced 100g mung bean sprouts ½ cup (tightly packed) chopped mint ¼ cup sesame seeds, toasted 1 recipe Vietnamese Dressing salt and ground black pepper
© Annabel Langbein Media
Remove skin, bones and fat from roast chicken and shred the flesh into bite-sized chunks.
Place noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes (or longer) until soft. Rinse under cold water and drain.
Cover snowpeas with boiling water, leave 30 seconds and then rinse under cold water. Drain and slice thinly.
Place chicken, noodles, snowpeas and all other ingredients in a large bowl and add the dressing. Toss to combine. Check seasoning and adjust to taste.
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