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Vietnamese Chicken Noodle Salad

Preperation Time: 15 Minutes | Cooking time: 10 Minutes | Serves: 2

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  • 1 skinless chicken breast, poached and shredded
  • ½ carrot, sliced into matchsticks
  • 6 wombok leaves, finely shredded
  • 2 spring onions, finely sliced diagonally
  • ½ Lebanese cucumber, halved lengthways and thinly sliced
  • 1 long red chilli, split and thinly sliced
  • 10 Thai basil leaves, roughly shredded
  • 10 Vietnamese mint leaves, roughly shredded
  • ½ cup coriander leaves, roughly shredded
  • 1 packet Slendier Angel Hair Style
  • ¼ cup peanuts, toasted and chopped
  • chilli oil, to garnish


  • 2 tbs sesame oil
  • 2 tbs fish sauce
  • 2 tbs rice malt syrup
  • 2 tbs freshly grated ginger
  • 1 clove garlic, grated
  • ½ cup lime juice



  1. Combine all the salad ingredients, except the noodles and peanuts, in a large mixing bowl and toss to combine.
  2. Prepare the Slendier Angel Hair Style according to the directions on the packet. Dry thoroughly between layers of paper towel. Chop roughly to separate the strands, add to the salad and toss to combine. Season and set aside until needed.
  3. For the dressing, place all the ingredients together with 2 tbs water in the canister of a stick blender and blend until smooth. Season and adjust flavourings to taste.
  4. Pour dressing over the salad and toss to combine.
  5. To serve, divide salad between two shallow bowls and top with peants and a drizzle of chilli oil.

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