Warm Vietnamese lemongrass chicken salad

• doses: 4 servings

Ingredientes

2 tbsp caster sugar

1/2 cup rice wine vinegar

1 large carrot, cut into matchsticks

200g dried thin rice stick noodles

500g chicken stir-fry strips

1 lemongrass stalk (white part only), finely chopped

2 garlic cloves, finely chopped

1 1/2 tbsp fish sauce

1 tsp caster sugar, extra

Pinch of ground white pepper

1 tbsp peanut oil

1/2 butter lettuce, leaves torn

1 Lebanese cucumber, sliced

1/2 cup fresh coriander leaves

1/2 cup fresh mint leaves

Shallots, fried, to serve

Unsalted roasted peanuts, chopped, to serve

Chilli dressing

1 garlic clove, finely chopped

1 long red chilli, thinly sliced

1/3 cup caster sugar

1/4 cup fish sauce

2 tbsp lime juice

Instruções

Step 1

Place sugar and vinegar in a small bowl. Stir until sugar dissolves. Add carrot. Stir to combine.

Step 2

Make Chilli Dressing: Place garlic, chilli, sugar, fish sauce, lime juice and 1/2 cup water in a small bowl. Stir until sugar dissolves.

Step 3

Cook noodles following packet directions. Drain. Refresh under cold water. Drain.

Step 4

Place chicken, lemongrass, garlic, fish sauce, extra sugar and white pepper in a glass or ceramic bowl. Toss to coat.

Step 5

Heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry chicken, in 2 batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a bowl. Cover to keep warm.

Step 6

Drain carrot mixture. Divide noodles among serving bowls. Top with lettuce, cucumber, chicken, carrot, coriander and mint. Sprinkle with fried shallots and peanuts. Drizzle with Chilli Dressing. Serve.

Notas

https://www.taste.com.au/recipes/warm-vietnamese-lemongrass-chicken-salad/

Informação Nutricional

• Tamanho da Dose: 4 servings
• Calorias: 587