Cookbook
Lemongrass Chicken Noodle Salad with Peanuts and Nuoc Cham

Lemongrass Chicken Noodle Salad with Peanuts and Nuoc Cham

  • 25 min
  • 490 calories

Fresh and flavourful describes this salad perfectly. Crisp veg, plenty of herbs and succulent grilled chicken, along with a homemade nuoc cham dressing, makes this utterly irresistable noodle salad a must have for a balmy evening.

Number of servings

Ingredients

  • 100g Rice Vermicelli Noodles 100g Rice Vermicelli Noodles
  • 3 Chicken Thighs (skinless) 3 Chicken Thighs (skinless)
  • 200g Pack Coleslaw Veg (Chopped) 200g Pack Coleslaw Veg (Chopped)
  • 1 Small Bunch Coriander & Mint 1 Small Bunch Coriander & Mint
  • 1 Spring Onion 1 Spring Onion
  • 1 Lebanese Cucumber 1 Lebanese Cucumber
  • 1 Red chilli 1 Red chilli
  • 4 Tbsp Fish Sauce & Rice Vinegar 4 Tbsp Fish Sauce & Rice Vinegar
  • 2 Tbsp Brown Sugar 2 Tbsp Brown Sugar
  • 1⁄2 Tbsp Minced Lemongrass 12 Tbsp Minced Lemongrass
  • 1 Garlic Clove 1 Garlic Clove
  • 2 Tbsp Peanuts 2 Tbsp Peanuts

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Kettle
Frypan

Step 1

1 Marinate Chicken

Combine half the brown sugar, 1 Tbsp of fish sauce/vinegar mix and minced lemongrass. Add the chicken thighs and coat well in the marinade.

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

Step 2

2 Cook Noodles

Boil the kettle. Place rice 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! You may not need all of the slaw, add to your preference or make it all and have some for lunch tomorrow!

Step 3

3 Cook Chicken

Heat a pan over medium high heat. Add a drizzle of oil and cook the thighs 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.

Step 4

4 Prepare Veg

Mince garlic. Slice chilli. Cut cucumber in half and slice into half moons. Roughly chop peanuts. Pick mint and coriander leaves. Finely chop coriander stems and discard roots. Slice spring onion.

Step 5

5 Make Dressing

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

Step 6

6 You Plate It

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

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