Warm Chicken Noodle Salad
I love Vietnamese chicken noodle salad but Deb thinks it's too cold, crunchy and astringent. So I came up with this little alternative that seemed to hit the mark.
250g chicken breast fillet
Asian master stock*
150g dried rice vermicelli
1 Thai red chilli fine diced
2 cloves garlic crushed
80ml lime juice
1 tblsn fish sauce
1 tspn palm sugar finely crushed/grated
1 Lebanese cucumber sliced into battons
3 cups wombok shreaded
1/3 cup chopped mint
1/3 cup chopped corriander
1 tspn vegetable oil (peanut or cannola)
1/4 cup water
*If you're not luck enough to have Asian master stock use 1 litre of chicken stock with 1 tbspn soy sauce and 1 tblspn fish sauce.
Bring the stock to boil then add the whole chicken breasts and turn off heat. Cover and stand for 20 minutes.
Meanwhile put the dried noodles into a large heat proof bowl and cover in boiling water. Allow to soak for 10 minutes before draining.
Make the dressing by combining palm sugar, lime juice and fish sauce. Stir to dissolve the sugar
Check chicken is cooked and allow to stand longer if required to finish. Remove from stock and allow to cool slightly before shredding.
Warm a wok, add oil and sauté garlic and then chillis for a few moments
Add the wombok and water and allow to wilt slightly
Add the noodles, chicken, cucumber, herbs, dressing and mix to combine