Here's our famous Chicken Noodle Salad recipe that was featured in My Food Bag
Due to the OVERWHELMING number of requests we've put it here permanently on our website for you to refer to anytime you want so you can make it yourself at home!
Chicken Noodle Salad
with Spring Onion Oil & Peanuts
INGREDIENTS
2 People
Chicken
300g free range chicken thighs
50g lemongrass, ginger, garlic
& makrut paste
1/2 Tbsp brown sugar ^
1/2 Tbsp fish sauce ^
1/2 pack garlic chilli blend
1 drizzle of oil ^
Pickled Carrot
1 Tbsp white vinegar ^
1 Tbsp water ^
1 tsp white sugar ^
100g julienned carrot
Spring Onion Oil
1 spring onion, thinly sliced
1 Tbsp oil ^
Noodles
100g vermicelli noodles
To Serve
1 baby cos lettuce, thinly sliced
1 Lebanese cucumber, cut
in half lengthways & thinly sliced
100g sliced cabbage
100g mung bean sprouts
75g nuoc cham
1/2 pack chopped peanuts
1 bunch mint
4 People
Chicken
600g free range chicken thighs
80g lemongrass, ginger, garlic
& makrut paste
1 Tbsp brown sugar ^
1 Tbsp fish sauce ^
1 pack garlic chilli blend
1 drizzle of oil ^
Pickled Carrot
2 Tbsp white vinegar ^
2 Tbsp water ^
2 tsp white sugar ^
200g julienned carrot
Spring Onion Oil
2 spring onion, thinly sliced
2 Tbsp oil ^
Noodles
250g vermicelli noodles
To Serve
1 twin pack baby cos lettuce, thinly sliced
1 telegraph cucumber, cut in half
lengthways & thinly sliced
200g sliced cabbage
200g mung bean sprouts
150g nuoc cham
1 pack chopped peanuts
1 bunch mint
INSTRUCTIONS
1. Before you start
Bring a kettle to the boil
2. Marinate chicken
Pat chicken dry and toss in a bowl with remaining chicken ingredients. Set aside to marinate.
3. Make pickled carrot
Combine vinegar, water measure, sugar and a pinch of salt in a pot. Place on medium heat and cook until sugar has dissolved. Remove from heat, add carrot and toss to coat. Set aside to pickle. Drain before serving
4. Make spring onion oil
Thinly slice spring onion. Heat oil in a small pot and add spring onion and a pinch of salt. Cook for about 1 minute to soften. Remove from heat and set aside for serving.
5. Cook chicken
Heat oil in a frypan on medium heat. Cook chicken for 6-9 minutes each side (depending on thickness), or until cooked through. If the marinade gets too dark on chicken when cooking, turn down heat. Rest, covered, before thinly slicing.
6. Cook noodles
Bring a full kettle to the boil. Place noodles in a heatproof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Run under a cold tap until cooled completely. Drain well. Cut in a few places with kitchen scissors to make them easier to eat. Set aside.
7. To finish
Thinly slice lettuce. Cut cucumber in half lengthways and thinly slice.
8. Serve
Place noodles in bowls with lettuce, cabbage, cucumber, mung beans, pickled carrot and chicken. Drizzle over spring onion oil and nuoc cham. Sprinkle over peanuts and mint.