Vietnamese Chicken Salad

Ingredients

• 5 ozrice noodles
• 1carrots, peeled into long ribbons with a vegetable peeler
• 1/2cucumber, peeled into ribbons; discard seedy core
• 2chicken breasts, cooked and shredded
• 1 3/4 ozradishes, thinly sliced
• 1/2red onion, thinly sliced
• 1 bunchmint
• 1 ozpeanuts, roughly chopped or crushed
• 1red chili, chopped; for dressing
• 1lime, zest and juice; for dressing
• 1 1/2 tbspfish sauce, for dressing
• 1 1/2 tbspsoy sauce, for dressing
• 1 1/2 tbspsesame oil, for dressing

Method

1. 1

   Whisk the chopped chili, the lime zest and juice, the fish sauce, the soy sauce and the sesame oil together straight in the bowl you plan to serve from.

2. 2

   Cook the rice noodles to the packet timing, drain them well and drop them into the dressing while they are still warm, so they drink it up.

3. 3

   Run a vegetable peeler down the carrot to make long ribbons, and do the same with the cucumber until you reach the seedy core, which you can throw away.

4. 4

   Add the ribbons to the noodles with the shredded chicken, the sliced radishes, the red onion and the mint leaves.

5. 5

   Toss everything with your hands until the dressing has reached the bottom of the bowl, then scatter the crushed peanuts over and serve.