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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.

Prep Time

10 mins

Serves

4

Dairy Free

Gluten Free

Nut Free

Healthy

$

Salads & Sides

Asian

Quick & Easy

Kids

Lunch

Dinner

Ingredients

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

Method

STEP 1

Remove skin, bones and fat from roast chicken and shred the flesh into bite-sized chunks.

STEP 2

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.

STEP 3

Cover snowpeas with boiling water, leave 30 seconds and then rinse under cold water.

Drain and slice thinly.

STEP 4

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.

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