Lemon Chicken Noodle Salad

Flash-fried chicken strips and fresh lemon dressing puts a healthy spin on the much-loved Vietnamese noodle salad.

15 Ingredients & 4 Easy Method Steps

·         500g chicken breast thinly sliced

·         1 stem lemongrass, pale section only, finely chopped

·         1 tsp finely grated lemon rind

·         1/2 tsp turmeric

·         2 long fresh red chillies, deseeded, finely chopped

·         80ml (1/3 cup) fresh lemon juice

·         100g dried egg noodles

·         1 small red onion, thinly sliced

·         150g sugar snap peas, thinly sliced diagonally

·         1/4 small red cabbage, shredded

·         100g grape tomatoes, halved

·         1 cup fresh mint leaves

·         1 cup fresh coriander leaves

·         2 tsp fish sauce

·         2 tsp brown sugar

Step 1

Combine the chicken, lemongrass, lemon rind, turmeric, half the chilli and 2 tablespoons lemon juice in a shallow glass bowl. Cover and place in the fridge for 30 minutes to marinate.

Step 2

Cook the noodles following the packet directions or until tender. Drain. Refresh under cold running water.

 Step 3

Heat a large wok over high heat and spray with oil. Stir-fry the chicken for 2-3 minutes or until golden brown and cooked through. Transfer to a large bowl.

 Step 4

Add the noodles, onion, sugar snap peas, cabbage, tomato, mint and coriander to the chicken. Combine fish sauce, sugar, remaining chilli and 2 tablespoons lemon juice in a small bowl. Stir until sugar dissolves. Add the dressing to the salad. Gently toss to combine. Serve warm.

9.0 out of 10 Health Score*

323 calories per serve

Allergens: Recipe may contain gluten, wheat, egg, sulphites and fish.

NUTRITION PER SERVING

Energy - 1350 kj (323cal)

Protein - 26.0g

Total Fat - 10.1g

Saturated - 2.8g

Cholesterol - 0.1g

Carbohydrate Total - 32.0g