Vietnamese chicken noodle salad
For the salad
125g (4oz) rice noodles
½ cucumber
150g (5oz) leftover cooked chicken, shredded
1 medium carrot, cut into thin matchsticks
3 sprigs mint, leaves chopped, plus a few more for garnish
large handful beansprouts
50g (2oz) salted peanuts, roughly chopped, to serve
For the dressing
½ lime, zested and juiced
2tbsp soft brown sugar
2tbsp rice vinegar
2tbsp fish sauce
1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)
Cook the noodles according to pack instructions, then refresh under cold water and tip into a large bowl. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into thin ribbons using a peeler. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Add the ribbons to the noodles and then add the chicken, carrot, mint and beansprouts and mix. For the dressing, mix all the ingredients together and then pour over the salad and toss. To serve, tip onto a serving platter and top with the peanuts, extra mint and chilli.
