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Vietnamese-Style Rice Noodle Bowl | Summer Salad Recipes

Vietnamese-Style Rice Noodle Bowl | Summer Salad Recipes

Hannah Hall

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Makes:

4

Prep Time:

0

hours

25

mins

Total Time:

0

hours

35

mins

For the salad

175
g

Vermicelli rice noodle

2


cooked chicken breasts, shredded

2


carrots, peeled into ribbons using a peeler

1/2


cucumber, halved lengthways, seeds removed and cut into half moons

1


red pepper, thinly sliced

Large handful of mint leaves

Large handful of coriander leaves

2


spring onions, thinly sliced

100
g

roasted peanuts, roughly chopped

For the dressing

2


red birds eye chilies, very finely chopped

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  1. Fill and boil the kettle. Add the rice noodles to a large heatproof bowl and cover with the boiling water and stir gently with a fork to separate the noodles. Leave to stand for 2-3 mins until softened then drain in a sieve and run under cold water to prevent them from sticking together. Transfer to a large mixing bowl.
  2. Make the dressing by combining all the ingredients in a jug and stir together well to dissolve the sugar. Set aside.
  3. Add the chicken, carrot ribbons, cucumber, pepper, mint leaves, coriander leaves, spring onions and most of the peanuts. When ready to serve, add the dressing and toss everything together really well until everything is coated. Divide between plates and scatter over the remaining peanuts.

Gabriella English
Gabriella is a freelance recipe developer, who trained at Leiths School of Food and Wine.

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