Marion’s Kitchen Vietnamese Noodle Salad, which includes:
VIETNAMESE SALAD DRESSING
RICE VERMICELLI NOODLES
1 cup finely sliced cabbage
1 cup finely sliced red cabbage
1 cup shredded carrot
100g snow peas, sliced
mint and coriander to serve.
8 x chicken thigh fillets, skin on
¼ cup brown sugar
2 garlic cloves, finely grated
1 tbsp finely grated ginger
3 tbsp fish sauce
4 tbsp soy sauce
Preheat oven to 180°C.
Place the chicken, brown sugar, garlic, ginger, fish sauce and soy sauce in a bowl. Toss to coat.
Place the chicken in a roasting dish lined with baking paper. Pour over any remaining marinade. Roast in the oven for 30 minutes (baste with pan juices after 15 minutes) or until dark golden and cooked through.
In the meantime, for the noodle salad, place RICE VERMICELLI NOODLES in a large, heat-proof bowl and cover with boiling water. Soak for about 5 minutes or until softened. Drain and rinse with water to cool. Drain again and squeeze out any excess water. Cut the noodles into short strips using scissors or a knife.
In a large bowl, place the noodles, cabbage, carrot and snow peas. Add that tasty VIETNAMESE SALAD DRESSING and gently toss until well combined.
Transfer noodle salad to a serving plate and top with the sticky, glazed chicken. Sprinkle over mint and coriander and those CRISPY SHALLOTS. Enjoy!