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Crispy fish sauce chicken noodles

Crispy fish sauce chicken noodlesCrispy fish sauce chicken noodles
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4
Dietary
Dairy-free

This fresh, crunchy noodle salad is topped with crispy chicken thighs and an irresistible peanut sauce – quick, nutritious and super easy, this is one to add to your midweek meal rotation.

Each serving provides 727 kcals, 43g protein, 70g carbohydrates (of which 9.8g sug-ars), 30g fat (of which 7.1g saturates), 4.4g fibre and 4.2g salt.

By Seema Pankhania

Shopping list

Ingredients

For the chicken

For the noodles

  • 300g/10½oz rice vermicelli noodles
  • 2 tsp toasted sesame oil
  • 2 carrots, peeled and cut into thin matchsticks
  • 1 head lettuce, roughly torn or chopped
  • 150g/5½oz sugar snap peas, sliced
  • 5 spring onions, thinly sliced
  • small bunch mint, leaves roughly chopped
  • 1 red chilli, thinly sliced

For the dressing

To serve

Method

  1. Start by marinating the chicken. Combine the garlic, fish sauce and soy sauce in a large bowl. Add the chicken pieces and give everything a good mix. Set aside to marinate for 10 minutes.

  2. Meanwhile, soak the noodles following packet instructions, gently pulling them apart as they soak. Drain the noodles and toss with the sesame oil to stop them sticking together.

  3. To cook the chicken, heat the oil in a non-stick frying pan over a low–medium heat. Add the chicken thighs (and their mariande) skin-side down, and cook for 7–8 minutes until the skin is crisp. Flip the chicken, cook for a further 3–4 minutes, then remove from the pan and transfer to a warm plate to rest. You can cut the chicken into slices to serve, or leave whole.

  4. Drain some of the excess fat from the pan and return to the heat. Add all of the dressing ingredients and whisk together. Cook gently for 3–4 minutes until the peanut butter has melted to create a glossy sauce.

  5. Pile the noodles onto a large serving platter, then top with the carrots, lettuce, sugar snap peas and spring onions. Lay the crispy chicken on the noodles and top with the mint, sliced chilli and peanut sauce. Serve with lime wedges.