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Chicken & Glass Noodle Salad

Servings 2

Ingredients

  • 100 grams vermicelli glass noodles
  • 6 mini Spring rolls
  • ¼ iceberg lettuce thinly sliced
  • 1 carrot julienned
  • Handful of mung beans
  • 400 grams chicken thigh or breast sliced
  • 1 Tablespoon Sweet chilli sauce
  • 1 teaspoon sweet soy or soy sauce
  • ½ teaspoon oil
  • Pinch of salt

Garnish

  • Handful of cashew nuts
  • Handful of coriander
  • Sliced chilli optional

Dressing

  • 2 tablespoons white vinegar or rice vinegar
  • 4 teaspoons of white sugar
  • 4 tablespoons of lemon or lime juice
  • 4 tablespoons fish sauce

Instructions

  1. Preheat the oven as per the spring roll instructions temperature.
  2. Make your salad dressing by mixing all ingredients together in a jar and shaking, taste and adjust seasoning if needed.
  3. Soak your glass noodles in boiling water for 15 mins until rehydrated. Then drain and leave to cool
  4. Place the Spring rolls in to cook
  5. Place a pan over a medium heat, add the oil, add the sliced chicken, cook for a couple of minutes, then add the garlic, the sweet chilli and the soy. If you are using soy sauce, you wont need to add salt, but if using sweet soy, add a generous pinch of salt. Keep cooking until chicken is cooked through and looking inviting!
  6. When ready to assemble, take a bowl, add a base of glass noodles, add a ramekin of dressing, layer up your veg, top with chicken, sprinkle with crushed cashews, a sprinkle of coriander, and sliced chilli
  7. When eating tip the dressing over, mix well and devour!