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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
Asian
Dairy Free
Gluten Free
Nut Free
Healthy
$
Salads & Sides
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.
