Lemongrass Chicken Noodle Salad

Combine 4Tbsp of fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

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.

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.

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.

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 (to taste). Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!

Combine 4Tbsp of fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

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.

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.

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.

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 (to taste). Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!

Combine 4Tbsp of fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

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.

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.

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.

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 (to taste). Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!

Combine 4Tbsp of fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

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.

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.

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.

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 (to taste). Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!

Combine 4Tbsp of fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

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.

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.

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.

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 (to taste). Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!

Combine 4Tbsp of fish sauce/rice vinegar/brown sugar mix with the minced lemongrass. Slice the chicken and add to the marinade. Coat well.

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.

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.

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.

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 (to taste). Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!