Lemongrass Chicken Noodle Salad

Combine half the fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

Tip! If you have the time, an hour or two in the marinade will make the chicken taste even more amazing.

Boil the kettle. Place rice vermicelli noodles in a heat proof bowl and cover in boiling water. Allow to soak for 8-10 minutes or until they are tender. Drain and run under cold water to stop the cooking process and set aside.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pan over medium high heat. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until caramelised and cooked through. Set aside on a plate to rest.

Tip! Keep an eye on the heat level as the brown sugar can cause the chicken to burn, turn heat down and cook for a few extra minutes if necessary.

Mince garlic. Slice red chilli. Cut Lebanese cucumber in half and slice into half moons. Finely slice green cabbage. Grate carrot. Pick coriander & mint leaves. Finely chop coriander stems and discard roots. Slice spring onion.

Tip! You may not need all of the slaw, add to your preference or make it all and have some for lunch tomorrow!

Combine remaining fish sauce/rice vinegar/brown sugar, garlic and chilli to taste. Taste and adjust seasoning as needed.

Combine noodles, herbs and salad and toss well with the nuoc cham dressing. Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!

Combine half the fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

Tip! If you have the time, an hour or two in the marinade will make the chicken taste even more amazing.

Boil the kettle. Place rice vermicelli noodles in a heat proof bowl and cover in boiling water. Allow to soak for 8-10 minutes or until they are tender. Drain and run under cold water to stop the cooking process and set aside.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pan over medium high heat. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until caramelised and cooked through. Set aside on a plate to rest.

Tip! Keep an eye on the heat level as the brown sugar can cause the chicken to burn, turn heat down and cook for a few extra minutes if necessary.

Mince garlic. Slice red chilli. Cut Lebanese cucumber in half and slice into half moons. Finely slice green cabbage. Grate carrot. Pick coriander & mint leaves. Finely chop coriander stems and discard roots. Slice spring onion.

Tip! You may not need all of the slaw, add to your preference or make it all and have some for lunch tomorrow!

Combine remaining fish sauce/rice vinegar/brown sugar, garlic and chilli to taste. Taste and adjust seasoning as needed.

Combine noodles, herbs and salad and toss well with the nuoc cham dressing. Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!