Quick Viet-Style Chicken & Rice Noodle Salad
with Cherry Tomatoes, Mint & Sriracha
- Gluten
- Sesame
- Soy
- Wheat
- Fish
- Eggs
- Peanuts
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
With the perfect balance of sweet, savoury, salty and tangy, this chicken-topped salad is brimming with all the Vietnamese-inspired flavours we love. Don’t forget to sprinkle it all with peanuts and drizzle with sriracha!
Ingredients
1
Rice Noodles
1
Cucumber
1
Snacking Tomatoes
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Mixed Salad Leaves
1 packet
Mint
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1
Chicken Breast Strips
1 packet
Sriracha
(May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to
separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil.
• Meanwhile, slice cucumber into half-moons.
• Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips and sweet soy seasoning, tossing, in
batches until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• In a large bowl, combine sesame dressing, fish sauce & rice vinegar mix and
a drizzle of olive oil. Add cooked noodles, mixed salad leaves, cucumber and
tomatoes. Toss to coat and season to taste with salt and pepper.
• Divide Viet-style rice noodle salad between bowls.
• SPICY! Use less sriracha if you’re sensitive to heat! Top with chicken, sprinkle over
crushed peanuts and tear over mint leaves. Drizzle over sriracha to serve. Enjoy!
