Vietnamese Roast Chicken Noodle Salad
This healthy salad is full of flavour and is great for gluten-free guests. Halved cherry tomatoes, edamame beans, peas, or cucumber can also be added.
Salads & Sides
Quick & Easy
1 ready-cooked roast chicken
200 g dried rice stick noodles, soaked in hot water for 10 minutes, or 400g fresh rice noodles
16 snow peas
1 red pepper, deseeded, pith removed and cut into thin strips
2 spring onions, thinly sliced
100 g bean sprouts
1/2 packed cup chopped mint
1/4 cup toasted sesame seeds
salt and freshly ground black pepper
Remove skin, bones and fat from roast chicken and shred the flesh into bite-sized chunks.
Place noodles in a bowl and cover with boiling water.
Leave to stand for 5 minutes (or longer) until soft.
Rinse under cold water and drain.
Cover snowpeas with boiling water, leave 30 seconds and then rinse under cold water.
Drain and slice thinly.
Place chicken, noodles, snowpeas and all other ingredients in a large bowl and add the dressing.
Toss to combine.
Check seasoning and adjust to taste.