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Fresh Chicken Vermicelli
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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Ingredients
For 2 people (double for 4)
Nutritional Information*
Percentages are based on an adult's daily intake
- 120g rice vermicelli<span class="strong">†</span>
- 1 red chilli
- 1 lime
- 15g fresh root ginger
- 1 soy sauce sachet (8ml)<span class="strong">†</span>
- 1 spring onion
- 20g coriander
- 1 tbsp fish sauce<span class="strong">†</span>
- 320g British chicken thighs
- 1 bag of roasted peanuts<span class="strong">†</span>
- 1 honey pot (25g)
- 1 carrot
- 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 712 kJ 170 kcal |
2815 kJ 673 kcal |
| Fat of which saturates |
6.3 g 1.3 g |
25 g 5 g |
| Carbohydrate of which sugars |
17 g 3.4 g |
67.1 g 13.4 g |
| Fibre | 1.1 g | 4.2 g |
| Protein | 11 g | 43.3 g |
| Salt | 0.29 g | 1.14 g |
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
- 120g rice vermicelli
- 1 red chilli
- 1 lime
- 15g fresh root ginger
- 1 soy sauce sachet (8ml)
- 1 spring onion
- 20g coriander
- 1 tbsp fish sauce
- 320g British chicken thighs
- 1 bag of roasted peanuts
- 1 honey pot (25g)
- 1 carrot
- 1 toasted sesame oil sachet (15ml)
-
rice flour, water
-
red chilli
-
lime
-
ginger
-
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
-
spring onion
-
coriander(100%)
-
anchovy (fish) (65%), water, salt, sugar
-
chicken thigh meat (100%)
-
roasted peanut 96%, rapeseed oil
-
blossom honey
-
carrot
-
sesame seed (100%)
Allergens
- Allergens highlighted by † (gluten, soya, fish, peanut, sesame)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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
6
Combine the cooked noodles in a large bowl with the carrot, spring onion and half the coriander chutney
Mix well (use your hands here!)
7
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!