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Annabel Karmel
Digital Weaning Course LB
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Vietnamese Chicken Noodle Salad

Add some crunch to your Vietnamese chicken salad with carrot, cucumber, Chinese leaf cabbage tomatoes and spring onions. Mixed with marinated juicy chicken and noodles it’s one tasty dish!

Dairy-free
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Prep Time: 20 minutes (includes marinating time)
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Cook Time: 10 minutes
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Makes: 4 - 5 portions
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Great for:  Quick and Healthy Family Recipes and Meal Ideas Kids 4+ Years Grown Up Entertaining
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Ingredients

Salad

125g egg noodles
1 large carrot, peeled and cut into ribbons
½ cucumber, deseeded & sliced into crescent shapes
8 cherry tomatoes, halved
¼ Chinese leaf cabbage, shredded
1 bunch spring onions, sliced
2 tbsp sesame seeds, toasted
2 chicken breasts, sliced

Dressing

2 tbsp rice wine vinegar
2 tbsp runny honey
1 tbsp sunflower oil
1 tsp sesame oil
Method
  1. Cook the noodles in boiling water according to the packet instructions. Drain and refresh under cold water.
  2. Combine the noodles, carrot, cucumber, tomatoes, Chinese leaf and spring onions in a salad bowl.
  3. Mix all of the dressing ingredients together. Divide in half and pour half over the salad.
  4. Add the chicken to the remaining dressing and leave to marinate for 10 minutes.
  5. Heat a frying pan until hot. Add the chicken and fry for 4 to 5 minutes until the chicken is cooked through and golden in colour. Add to the salad and toss together. Sprinkle with the remaining sesame seeds.

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