Vietnamese Chicken Noodle Salad
with Roasted Cashews
We always find ourselves craving Vietnamese cuisine in the warmer months. It’s always fresh and light, but big on flavour and plenty filling. This chicken noodle salad is no exception – thigh meat is wonderfully moist and can hold its own amongst bold chilli, capsicum, herbs and cashews.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ packet
vermicelli noodles
1
long red chilli
1
lime
1 packet
Free Range Chicken Thighs
½ bunch
coriander
1 bunch
mint
1
carrot
1
red capsicum
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tsp
brown sugar
2 tsp
fish sauce
(Contains Fish;)
½ tbs
warm water
Nutritional Values
Utensils
Instructions
Bring a full kettle of water to the boil. To prepare the ingredients, deseed and finely chop the long red chilli, pick the coriander and mint leaves, peel and grate the carrot, juice the lime, and thinly slice the red capsicum.
Place the vermicelli noodles in a large bowl pour over the hot water and set aside to cook for 5-6 minutes, or until softened. Drain and return to the bowl. Drizzle with a little olive oil so the noodles don’t stick together. Note: Using extra noodles will alter the flavor.
Meanwhile, in a medium jug combine the salt-reduced soy sauce, half the long red chilli, lime juice, brown sugar, fish sauce and warm water. Set aside
Place the chicken thighs in a medium bowl. Pour over a third of the marinade and leave the rest in the jug.
Heat a medium lightly greased frying pan over a medium-high heat. Shake off the excess marinade and cook the chicken thigh for 3-4 minutes, each side or until golden and cooked through. Remove from the heat and slice into 1 cm thick pieces.
Now assemble the salad, add the cooked chicken, coriander and mint (reserving some for the garnish), grated carrot and thinly sliced red capsicum to the noodles. Pour over the remaining sauce and toss to combine. (Caution: do not use sauce from the bowl of marinated chicken).
To serve, divide the salad between bowl. Top with roasted cashews, remaining herbs and long red chilli. Enjoy!
