0:20

To Prep

0:10

To Cook

22

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

4

AVG RATING

(1 Member)

Warm Vietnamese lemongrass chicken salad

Ingredients
    • Method
    1. Step 1

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

    2. 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.

    3. Step 3

      Cook noodles following packet directions. Drain. Refresh under cold water. Drain.

    4. Step 4

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

    5. 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.

    6. 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.

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