Vietnamese Chicken Noodle Salad

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).