Lemongrass Chicken Noodle Salad of Dreams

Name: Lemongrass Chicken Noodle Salad of Dreams
Yield: Serves 2
Ingredients: 10 oz. chicken tenderloins; 1 recipe Fragrant Lemongrass and Lime Dressing, divided; 1 tsp. fish sauce; 4 oz. dried rice vermicelli noodles; Flavorless oil (such as canola) or coconut oil; ½ medium-heat red chile, sliced diagonally (seed if you prefer less heat); Small handful of mixed tender herbs, such as cilantro, mint and/or Thai basil leaves; 6 tender lettuce leaves, such as hearts of romaine; ½ carrot, peeled and cut into thin matchsticks; 4 ½-inch piece English cucumber, quartered lengthways and sliced; ¾ cup bean sprouts

Lara LeeServes 2Source

cookbooks salad rice noodle chicken lemongrass asian easy quick

Lemongrass Chicken Noodle Salad of Dreams

Ingredients

10 oz. chicken tenderloins

1 recipe Fragrant Lemongrass and Lime Dressing, divided

1 tsp. fish sauce

4 oz. dried rice vermicelli noodles

Flavorless oil (such as canola) or coconut oil

½ medium-heat red chile, sliced diagonally (seed if you prefer less heat)

Small handful of mixed tender herbs, such as cilantro, mint and/or Thai basil leaves

6 tender lettuce leaves, such as hearts of romaine

½ carrot, peeled and cut into thin matchsticks

4 ½-inch piece English cucumber, quartered lengthways and sliced

¾ cup bean sprouts

Method

Put the chicken tenderloins in a large bowl. Add 1 tablespoon of the dressing and the fish sauce. Massage them into the chicken and set aside. Reserve the remaining dressing for the salad.

Boil a kettle and soak the vermicelli noodles following the package instructions. Drain and run under cold water.

Heat a large frying pan on a medium-high heat. Add 1 tablespoon oil to the pan and cook the chicken for 4 minutes on one side. Reduce the heat to medium and cook for 4 minutes on the other side, or until golden and cooked through. Transfer to a cutting board and leave to rest for 5 minutes, then cut into thin slices on an angle and set aside.

Put the vermicelli noodles in 2 serving bowls. Neatly arrange the slices of chicken, chile, herbs, lettuce, carrot, cucumber and bean sprouts next to each other. Serve with the dressing in a small bowl on the side, to drizzle over.