Quick Lemongrass Chicken & Vermicelli Salad
A vibrant and zesty Vietnamese-inspired noodle salad featuring quickly cooked lemongrass and curry-marinated chicken, crisp seasonal vegetables, and rice vermicelli.
Ingredients
- Chicken Breast170 g
- Rice Vermicelli45 g
- Fish Sauce15 ml
- Cucumber50 g
- Carrot30 g
- Lemongrass Paste10 g
- Cooking Oil8 ml
- Lime Juice15 ml
- Sugar5 g
- Lettuce50 g
- Fresh Mint5 g
- Fresh Cilantro5 g
- Curry Powder2 g
- Peanuts15 g
Instructions
- 1Step 1
Boil water for vermicelli. Cook vermicelli according to package directions (usually 3-5 minutes), then drain and rinse with cold water. Set aside (5 minutes).
- 2Step 2
While vermicelli cooks, slice chicken breast into thin strips. In a small bowl, combine lemongrass paste, 5ml fish sauce, 5ml lime juice, sugar, and curry powder. Add chicken strips and toss to coat (3 minutes).
- 3Step 3
Julienne cucumber and carrot. Roughly chop lettuce, mint, and cilantro (3 minutes).
- 4Step 4
Heat 8ml cooking oil in a non-stick pan over medium-high heat. Add marinated chicken and stir-fry until cooked through and lightly browned (5 minutes).
- 5Step 5
In a large bowl, combine cooked vermicelli, stir-fried chicken, cucumber, carrot, lettuce, mint, and cilantro. Toss with remaining fish sauce and lime juice. Top with chopped peanuts and serve immediately.
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