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Shredded takeaway chicken with rice noodles

Name: Shredded takeaway chicken with rice noodles
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: /chinese
Ingredients: 250g rice noodles; 1 barbecued chicken, meat shredded; 100ml (5 tablespoons) seasoned rice vinegar; 60ml (1/4 cup) fish sauce; 120ml (6 tablespoons) light olive oil; 1 large garlic clove, crushed; 1 teaspoon grated fresh ginger; 1/2 orange, zested, juiced; 1 lime, zested, juiced; 1 small red chilli, cut into thin strips; 1 stick lemon grass, thinly sliced; 1 red onion, thinly sliced; 1 cup Thai basil leaves; 1 cup fresh mint leaves; 1 cup fresh coriander leaves; 2 tablespoons roasted peanuts, chopped

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30m

Shredded takeaway chicken with rice noodles

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Using store bought barbecue chicken saves you time and works really well in this fresh tasting Asian-style noodle salad.

250g rice noodles
1 barbecued chicken, meat shredded
100ml (5 tablespoons) seasoned rice vinegar
60ml (1/4 cup) fish sauce
120ml (6 tablespoons) light olive oil
1 large garlic clove, crushed
1 teaspoon grated fresh ginger
1/2 orange, zested, juiced
1 lime, zested, juiced
1 small red chilli, cut into thin strips
1 stick lemon grass, thinly sliced
1 red onion, thinly sliced
1 cup Thai basil leaves
1 cup fresh mint leaves
1 cup fresh coriander leaves
2 tablespoons roasted peanuts, chopped

Method

1.

Place noodles in a bowl, cover with boiling water and set aside for 10 minutes, drain and refresh. Place in a bowl, add the shredded chicken and set aside.
2.

In a separate bowl, combine vinegar, fish sauce, oil, garlic, ginger, orange and lemon zest and juice, chilli and lemon grass. Add onion and herbs to noodles, pour over dressing and toss well.
3.

Serve sprinkled with peanuts and pepper.