Description
This warm Vietnamese chicken salad is a quick, healthy, and flavor-loaded dish featuring sweet potato noodles, tender chicken, and fresh herbs. Perfect for a light yet satisfying meal.
Ingredients
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1½ tbsp salt-reduced gluten-free soy sauce
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1 tbsp fresh lime juice
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1 tsp brown sugar
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250g sweet potato noodles
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1 tsp extra virgin olive oil
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500g chicken breast mince
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2 tsp finely grated fresh ginger
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1 long red chili, finely chopped
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1 tbsp chopped fresh coriander root
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200g snow peas, sliced
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1 red onion, thinly sliced
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250g cherry tomatoes, halved
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2 tbsp chopped fresh coriander leaves
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100g mixed salad leaves
Instructions
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Mix soy sauce, lime juice, and brown sugar in a bowl.
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Cook sweet potato noodles per package instructions.
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In a skillet, heat olive oil. Cook chicken until browned.
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Add ginger, chili, and coriander root. Cook until fragrant.
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Add snow peas and onion. Cook until slightly tender.
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Toss everything with noodles and sauce.
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Serve over salad leaves and garnish with tomatoes and coriander leaves.
Notes
- For less heat, reduce or remove chili.
- Use fresh coriander root for authentic flavor.
- Swap chicken for tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad / Dinner
- Method: Stir-fry
- Cuisine: Vietnamese-inspired