VIETNAMESE CHICKEN RICE NOODLE SALAD

VIETNAMESE CHICKEN RICE NOODLE SALAD image

Yield 4

Number Of Ingredients 13

3 small (about 500g) single chicken breast fillets (I prefer juicer thighs but they won't shred - see below)
150g rice stick noodles
20ml rice vinegar
40ml fresh lime juice
2 sticks Natvia
1-2 jalapeno peppers, finely chopped
10ml fish sauce
10ml peanut oil (peanut oil gives the distinctive Asiatic taste. Olive oil is not recommended though canola is ok. Or use 1tsp sesame oil, which has a very strong Asiatic taste, so be careful not to use too much.)
100g (2 cups) finely shredded Chinese Cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
¼ cup loosely packed fresh mint leaves
¼ firmly packed fresh coriander leaves

Steps:

Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well. Make dressing: place vinegar, lime juice, finely chopped jalapeno peppers, Natvia, fish sauce and oil in a screw-top jar and shake until well combined. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.