We don’t foresee ourselves getting tired of this salad recipe. Fresh, flavourful and full of texture, this vermicelli noodle salad is sure to satisfy with lemongrass chicken, nuts and plenty of vegetables. Also accentuated with mouth-watering chilli dressing to whet your appetite!
Ingredients
- 200 g bean thread vermicelli
- 1 tbsp peanut oil
- 3 (600 g) chicken thigh fillets, sliced thinly
- 2 x 10 cm sticks fresh lemon grass (40g), sliced thinly
- 1 clove garlic, crushed
- 1 tbsp fish sauce
- 2 cups (120 g) shredded iceberg lettuce
- 1 (120 g) medium carrot, cut into matchsticks
- ½ (130 g) Lebanese cucumber, deseeded, sliced thinly
- ¼ cup (35g) roasted unsalted peanuts, coarsely chopped
- 4 radishes (140g), trimmed, sliced thinly
- ½ cup loosely packed fresh mint leaves
- ½ cup loosely packed fresh coriander leaves
CHILLI DRESSING
- ¼ cup (75 g) white sugar
- ½ cup (125 ml) water
- 2 tbsps white vinegar
- 1 fresh small red thai chilli, chopped finely
Steps
Place vermicelli in a medium heatproof bowl; cover with boiling water. Stand until just tender, drain.
Meanwhile, to make the chilli dressing: Combine sugar and the water in a small saucepan; stir over low heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, for 5 mins or until mixture thickens slightly. Remove from heat; stir in vinegar and chilli.
Heat oil in a wok over high heat; stir-fry chicken, in batches, for 2 mins or until browned. Return all of the chicken to wok with lemongrass and garlic; cook, stirring, for 1 min or until lemon grass is soft. Add fish sauce; stir-fry until hot.
Serve vermicelli with lettuce, carrot, cucumber and chicken mixture; sprinkle with nuts, radish and herbs. Drizzle over chilli dressing.
Serve with remaining dressing.