Vietnamese Noodle
Salad
Ingredients:
4 teaspoons peanut oil
2 chicken breasts, diced
500g (1 lb) raw (green) prawns (shrimp), peeled and halved lengthwise
125g (4 oz) bean thread noodles
1 large carrot, cut into thin strips
3 green onions (scallions), sliced
1/4 cup Vietnamese mint, shredded
1/2 cup coriander (cilantro) leaves
Dressing
1/4 cup (2 fl oz) lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
Instructions:
Heat a large frying pan or wok over high heat. Add half of the oil and stir-fry the chicken for 5 -- 6 minutes until cooked through and golden. Transfer to a large bowl. Add the remaining oil to the pan and cook the prawns for 3 -- 4 minutes or until cooked through and pink. Transfer to the bowl with the chicken.
To make the dressing, combine the lime juice, fish sauce and sugar, stirring until the sugar is dissolved. Place the noodles in a heatproof bowl, cover with boiling water and set aside for 4 minutes or until tender. Drain. Combine the chicken, prawns, dressing, noodles, carrot, onions, mint and coriander. To serve, sprinkle with 2 tablespoons of chopped unsalted peanuts if desired.
Serves 4.
From Modern Classics Book 1 by Donna
Hay. HarperCollins Publishers. Used by
permission.
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