Step 1 of 4
Vietnamese Chicken Salad
Whisk all dressing ingredients (red chilli, lime zest and juice, fish sauce, soy sauce and sesame oil) together in a large serving bowl.
Step 2
Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
Step 3
Peel the carrot into long ribbons using a vegetable peeler. Do the same with the cucumber until you reach the seeds, then discard the seedy core. Add to the noodles along with the shredded chicken, radishes, red onion and mint.
Step 4
Toss well to coat everything in the dressing. Scatter over the peanuts and serve.
