Lemongrass Chicken Noodle Salad

ingredients

Lemongrass marinade

• 1 shallot
• 4-5 garlic cloves
• 1 lemongrass stalk
• Small knob of ginger
• 4 kaffir lime leaves
• ½ long red chilli
• ¼ cup (or 3 tbsp) soy sauce, salt reduced is great
• 1 tbsp sesame oil
• 3 tbsp fish sauce
• Juice of 1 lime
• 4 large chicken breasts

Noodle salad

• Vermicelli noodles
• Carrot, snow peas, capsicum, cucumber and wombok, finely sliced
• Sesame seeds, to top

Dressing

• 2 tbsp soy sauce
• Sesame oil, fish sauce, lime juice and brown sugar, to taste

method

1. Add the shallot, garlic, lemongrass, ginger, lime leaves and chilli to a blender and blitz.
2. Add the soy sauce, sesame oil, fish sauce and lime juice and blend again to a paste.
3. Coat the chicken in the marinade. If you're not cooking straight away, leave the lime out until just before cooking.
4. Cook the chicken in a hot frying pan until cooked through, then slice.
5. Cook the vermicelli according to packet instructions, then rinse under cold water and drain.
6. Whisk together the dressing ingredients. Toss the noodles and vegetables with the dressing.
7. Top with the sliced chicken and sesame seeds and serve.