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  • New Zealand Woman’s Weekly

    Dinner DONE!

    Feb 14, 2021 4 minutes

    Lemongrass chicken with vermicelli salad

    PREP + COOK TIME 30 MINUTES SERVES 4

    2 x 100g bundles vermicelli noodles
    1 tbsp peanut oil
    600g chicken thigh fillets, thinly sliced
    2 stalks fresh lemongrass, thinly sliced
    1 garlic clove, crushed
    1 tbsp fish sauce
    2 cups shredded iceberg lettuce (see tip)
    1 carrot, cut into thin strips
    ½ Lebanese cucumber, deseeded, thinly sliced
    ¼ cup (35g) coarsely chopped unsalted peanuts
    4 radishes, thinly sliced
    ½ cup fresh mint leaves
    ½ cup fresh coriander leaves

    CHILLI DRESSING

    ¼ cup (75g) white sugar
    2 tbsp white vinegar
    1 small fresh red Thai chilli, finely chopped

    Place noodles in a bowl and cover with boiling water.

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