Test kitchen approved
Vietnamese poached chicken & noodle salad
serves 4 | prep 15 mins (+ cooling) | cooking 15 mins GF
5cm-piece fresh ginger, unpeeled, thinly sliced 1 lemongrass 400ml can coconut milk 2 medium chicken breast fillets 2 tbs fresh lime juice 1 tbs fish sauce 1 tbs rice wine vinegar 2 tbs palm sugar 200g rice stick noodles ½ wombok (Chinese cabbage), finely shredded 1 carrot, peeled, cut into matchsticks 55g (1 cup) bean sprouts 1 cup fresh coriander leaves 1 cup round fresh mint leaves 4 makrut lime leaves, finely shredded 1 long fresh red chilli, deseeded, thinly sliced lengthways 80g (½ cup) salted roasted peanuts, coarsely chopped
