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Prep Time
25 min
Cuisine
Asian
This restorative noodle salad takes inspiration from the fresh and vibrant street food of Vietnam. The chicken is poached in tangy lime, while a peanut and coriander dressing brings the flavours together beautifully.
Prep Time
25 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 709 kJ 169 kcal |
2785 kJ 665 kcal |
Fat of which saturates |
6.3 g 1.3 g |
24.7 g 5.3 g |
Carbohydrate of which sugars |
17 g 3.4 g |
66.8 g 13.4 g |
Fibre | 1 g | 4.1 g |
Protein | 10.8 g | 42.4 g |
Salt | 0.29 g | 1.16 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Submerge the noodles in cold water in a wide pot
Soak in the water for 5-8 min (off of the heat), or until loosened and softened
Set the pot over a medium heat for 5-8, until warmed and tender
Drain and rinse completely and set aside for step 7
Zest and juice the lime[s] straight into a processor (reserve the lime skins for step 4)
Peel and roughly chop the ginger (scrape the skin off with a teaspoon)
Chop the chilli roughly, discarding the stalk
Chop the coriander roughly, including the stalks
Place the chicken thighs in a pan (with a lid), cover with 150ml [200ml] boiling water
Add the reserved lime skins from step 2
Add a big pinch of salt, and a lid
Cook on a low-medium heat for 15 min or until the chicken is cooked through and tender
Meanwhile, add the ginger, chilli, fish sauce, honey, coriander, peanuts, sesame oil
and soy sauce to the processor
Blitz to a rough paste- this is your fresh chutney
Peel and top and tail the carrot[s]
Continue to peel lengths off of the carrot, until you end up with a pile of carrot 'ribbons'
Peel as far as you can, then grate the inner stem
Slice the spring onion[s] finely
Combine the cooked noodles in a large bowl with the carrot, spring onion and half the coriander chutney
Mix well (use your hands here!)
Remove the lid from the chicken pan
Transfer the cooked chicken to a clean board, leaving the liquid behind
Slice the chicken thinly (with a knife and fork)
Return the chicken juice pan to a medium high heat and reduce by half
Add the chicken back to the pan, and stir in the remaining chutney
Add the sliced chicken and coriander juices to the noodles and mix well
Plate the noodles and chicken into bowls
Enjoy!