Sticky Lemongrass Vietnamese Noodle Salad

Name: Sticky Lemongrass Vietnamese Noodle Salad
Cuisine: Asian, Vietnamese
Ingredients: 2 chicken breasts (large breasts butterfly); 1 stick lemon grass, bashed and cut into large chunks; 1 shallot or 2 spring onions, roughly sliced; 2 cloves garlic, smashed; 3 tbsp fish sauce; 1 tsp tahini; 1 tbsp honey; 1 tsp ginger puree.; Juice of 1 lime; 1 finely minced garlic clove; 1 tbsp finely chopped red chilli; 1 heaped tbsp sugar or erythritol; 4 tbsp water; 2 tbsp lime juice; 1 tbsp white vinegar or rice vinegar; 1-2 tbsp fish sauce to your preference; 100g Vermicelli noodles; 1 carrot; 5 tbsp frozen peas; Red cabbage; Fresh mint and roasted peanuts to serve

7 steps

Updated at: Wed, 16 Aug 2023 20:22:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories831.5 kcal (42%)

Total Fat29.8 g (43%)

Carbs81.9 g (31%)

Sugars27 g (30%)

Protein59 g (118%)

Sodium3122.7 mg (156%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Mix together the marinade ingredients in a large bowl and place the chicken in, leave for at least 15 minutes.

Step 2

Combine the dressing (Nuoc Cham) ingredients and mix. Adjust to your preference, adding more lime, sweetness, and fish sauce if needed and set aside for at least 20 minutes.

Step 3

Finely shred your cabbage and place it into cold water. Shred the carrot and defrost the peas. Mix the carrots, peas and 2 diced spring onions together.

Step 4

Soak the noodles in boiled water for 2-3 mins drain & rinse well under cold water. Dry and toss into the carrot mix.

Step 5

Sear the chicken in a medium/hot oiled pan, spoon over the shallots and lemon grass as it cooks to caramelise, and sear on both sides for 2 minutes each until coloured but watch it doesn't burn, turn the heat down and keep flipping the chicken until cooked all the way through (around

Step 6

3-4 more minutes) then leave to rest whilst you finish the salad.

Step 7

Drain & dry the cabbage, and toss in 1 tbsp white vinegar. Mix into the salad & portion up. A handful of noodles, a sliced chicken breast, some crushed peanuts, & fresh mint. Drizzle over as much dressing as you want.